Sunday, February 6, 2011

Cheezy Bean & Avocado Dip

If I cared enough about football to watch the Super Bowl, this would be what I'd eat during it!  It's a spicy, creamy bean dip with chunks of cool avocado throughout that combines to a perfect bite on a crispy tortilla chip.

Cheezy Bean & Avocado Dip

  • 1/4 cup chickpea flour (or any type of flour, really)
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground oregano
  • 1/2 tsp paprika
  • pinch cayenne pepper
  • 1/4 cup olive oil
  • 1 cup unsweetened nondairy milk
  • 1 tsp yellow mustard
  • 1/2 tsp light miso
  • 2 tbsp minced fresh or dried cilantro
  • 1 can (or 1-1/2 cups cooked) pinto beans, drained & rinsed
  • 1/2 cup hot salsa (I recommend 505 brand)
  • 1 ripe avocado, cut into small chunks

  1. In a mixing bowl, whisk together flour, nutritional yeast, and all the spices through the cayenne pepper.
  2. In a medium saucepan, heat the olive oil over medium heat.  Whisk in the flour mixture, and cook until lightly toasted and fragrant.
  3. Slowly whisk in the nondairy milk.  Heat until bubbly, whisking constantly and making sure to scrape the pan with a spatula to prevent burning.
  4. Once the cheese mixture is thick, reduce heat to medium-low and stir in the mustard, miso and cilantro.
  5. Add the beans to the pan.  Using a potato masher or a fork, smash the beans into the cheese until they're relatively smooth.  Scrape the pan repeatedly or they'll stick.
  6. Stir in the salsa and avocado chunks.  Serve hot!
Makes about 3 cups of dip.  Serve with fresh tortilla chips.

No comments:

Post a Comment