Happy Monday everyone! Meatless Monday, at that.
I didn’t know the ingredient for this week until after we were already snowed in. Have you all heard what has been happening in Portland since… Thursday? Crazy snow, I think we have nearly a foot. Then freezing rain, to make the snow all glossy and crunchy.
Like a candy coating, only dangerous as $#%&*.
This week is queso week. Can that mean I eat queso every day?
Luckily, I have both a well stocked kitchen and a queso – salsa – bean dip recipe with simple ingredients. Even if I was caught off guard in Snowpocalypse 2014, this queso and this bean dip call for pantry staples in my kitchen – ingredients I always have.
kicked up queso bean dip
YIELD: ~3 cups
dairy, egg, soy and gluten free, vegan
1 tablespoon coconut oil
2 shallot cloves, peeled and diced
1 clove garlic, peeled and diced
1 (15 ounce) can refried beans
2-3 chipotle peppers (from canned in adobo), diced
1 cup hatch chile queso
2 green onions, chopped, for garnish
(dairy free) sour cream
In saucepan over low heat, sauté shallots and garlic in coconut oil. When softened, add beans and chipotle peppers, stir until combined and warmed through. Add queso, combine completely.
Transfer to serving bowl, garnish with green onion and serve hot. Serve with tortilla chips.
More queso / cheese sauce recipes:
Visit Heather to see more Meatless Monday queso creations: