I love this delicious spicy queso blanco, adapted from 40 Aprons. It’s quick to make and has such great flavor. And you can adjust the ingredients to your own taste!
The first time I made it, I found it too hot (Mr. Key Lime loved the spice!). But for me, it was a bit too hot. The next time I made it, I just reduced the amount of jalapeƱos and reduced the amount of jalapeƱo “juice” from the jar and I tasted less heat. You can experiment, because you will want to make this many times! It’s perfect for entertaining, good as a game day appetizer, and great for just keeping in the fridge to heat up for snacking.
To get the smoothness you want with a queso, you’ll need to use a high speed blender or food processor. You almost can’t blend or process this too long, it just gets smoother and creamier. Have plenty of chips on hand – you won’t be able to stop eating this queso!
I’m pretty sure you won’t have another party without this dip!
You might like to try these appetizer recipes as well:
Black Eyed Pea Dip with Lime Avocado Topping
Tex-Mex Portobello Waffle Fries
Spicy Avocado Spinach Artichoke Dip
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
servings
|
- 3/4 cup raw cashews soaked overnight in water
- 1 cup potatoes peeled and boiled, about 2 Yukon gold or red potatoes
- 1 cup vegetable broth,
- 1 cup unsweetened coconut milk shake well before using
- 1 4-ounce can chopped mild green chiles or 1/4 cup
- 1 tablespoon fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon jalapeƱo juice drained from jar of jalapeƱos
- 1 teaspoon garlic powder
- 4 cloves garlic 2 or 3 if very large, peeled
- 1 teaspoon cumin
- 1 pinch turmeric
- 1 teaspoon salt
- 1/8 cup pickled jalapenos optional, chopped, or more, to taste
- 1 can tomatoes and chiles drained, I use Rotel
- chopped jalapeƱo for garnish, optional
- chopped fresh tomatoes for garnish, optional
- chopped cilantro for garnish, optional
Ingredients
|
|
- Soak raw almonds in water overnight to soften.
- Peel the potatoes and boil until a fork can be easily inserted. Peel the cloves of garlic.
- To a high speed blender or food processor, add all of the ingredients except the tomatoes and chiles (Rotel) and the pickled jalapeƱos. Add the salt.
- Blend until smooth, tasting the salt to add more to taste, if necessary.
- Transfer the blender or food processor contents to a saucepan. Stir constantly on low to medium heat.
- While heating, add in the jalapeƱos (optional) and the tomatoes and chile (like Rotel). Stir until heated through.
- Serve warm with chips. Garnish with chopped jalapeƱos, chopped tomatoes, or chopped cilantro.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments onĀ Instagram:Ā @key_lime_coconutĀ or onĀ Twitter:Ā @keylime_coconut. We love seeing hashtagsĀ #keylimecoconutĀ andĀ #keylimecoconutblogĀ when you try our recipes.
