Kristi Whitley

Healthy Living

Chunky Cheesy Queso


Even my carnivore husband and guests enjoyed this dip! Serve in with my Sweet Potato Black Bean Enchiladas or leave out the salsa and jalapeños for a traditional taste atop cooked broccoli and baked potatoes!

1 C peeled and chopped russet potatoes (1/2" cubes) (The author says to measure the potatoes or the dip will have an odd texture)

2 Med carrots, sliced into small rounds

1 Med zucchini, peeled (for better color and texture), and chopped

1/4 C Red bell pepper, diced

1/3 C Nutritional yeast

1/4 C Tahini

1/2 C + 2 T Filtered water

1/4 C Pickled jalapeno brine (the juice from a jar of pickled jalapeños)

1/4 C Salsa

Add the chopped potatoes, carrots and zucchini to a sauce pan, cover with water and bring to a boil over high heat. Reduce heat to simmer and cook for 7-10 minutes, until the carrots are tender. Drain.

Add boiled vegetables, red pepper, and jalapeño bine to a high-speed blender or food processor. Blend for 60 seconds to ensure the mixture is smooth.

Add the nutritional yeast, tahini, and filtered water (Start with 1/2 cup and add tablespoons at a time till desired consistency is achieved.) Blend for another 60 seconds. 

Finally, add the salsa and jalapeños and pulse a couple of times to combine. Don't over do it here. You want some chunks. 

Serve warm as a dip, as a layer in a Mexican layered dip, over enchiladas, over tacos, or over baked potatoes.