Wednesday, April 8, 2015

Jalapeno Popper Bean Dip

I am a nacho fanatic. I blame it on my parents. Growing up (and still to this day), they enjoy the best nachos known to man ... EVERY Thursday night. They simply grate some cheese, mix in jalapenos, spread them over tortilla chips and bake them for about 5-7 minutes at 420º. They are so simple, but there is nothing better!


Lately, I have been on a nacho kick. I am constantly craving them. Paul laughs at me all the time because I think I suggest nachos a couple times a week! Recently, we had some friends over so I, of course, suggested nachos. Realizing that we just had them the night before, I went for the next best thing ... homemade jalapeno poppers! I can't even express to you how disappointed I was to realize that I only had 4 jalapenos left. Normally, that is plenty, but we were having a good size group over. Ugh! Back to the drawing board ... but wait ... jalapeno popper dip!

I love when things don't go as planned. Since that day, I have made this recipe numerous times. It's so much healthier than the cheesy nachos and it is just as good, if not better (sorry, mom and dad)!

Your friends will be amazed that there is no cheese in this creamy dip. The nutritional yeast gives it a great cheesy flavor and the beans and vegenaise make it just as creamy. Enjoy!!



Jalapeno Popper Bean Dip

1 15 oz can white beans (I like using cannellini)
1 large jalapenos, seeded and diced (use a few seeds for some extra heat)
1 4 oz can diced mild green chilies
2 scallions, chopped
3 cloves garlic, chopped
1/2 c vegenaise
1/2 c nutritional yeast flakes
1 t lime juice
1 t salt
1 t apple cider vinegar
1/2 c crushed corn or rice chips


Mix all ingredients except for the chips in your food processor. Pour into a oven safe dish and top with chips.


Bake at 375º for 15 minutes or until the chips begin to brown.



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