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Adventures in Urban Homesteading

Junk Food Swaps: Cheesy Dip (Whole Food & Vegan)

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Cheesy Dip

I would wager that all of us — no matter how good our intentions or how comprehensive our education around food — have at least one junk food indulgence. I’ll be upfront about mine… Even though my husband could hardly hide his disgust, for a LONG time my junk-treat was 7-11 nachos. Really. From the machine. Not melt-some-chips-on-cheese-at-home nachos. It was the kind that could not possibly be replicated in a kitchen.

Now, I’m not saying that indulgences are necessarily bad. We all need treats from time to time, and a little bit of anything (barring heroin) isn’t that big of a deal. It’s just that after I ate my nachos I pretty regularly felt so bad that I wanted to stick something sharp in my eye. I couldn’t believe how yucky I felt, and swore I wouldn’t eat the nachos again. Until I did.

I’ve finally committed to ridding myself of that particular indulgence, but that doesn’t mean that I’ve lost my taste for (organic) corn chips with a savory dip. Thankfully, there are nourishing alternatives to be had!

Cheesy-ish Dip (modified from “The Ultimate Uncheese Cookbook” by Joanne Stepaniak)
15oz can of drained, rinsed Great Northern beans
1/2 cup roasted red peppers
1/2 cup nutritional yeast (found in the bulk section of Sprouts, Whole Foods, and other natural grocers)
3 T. fresh lemon juice
1 T. tahini
1/2 teaspoon prepared yellow mustard
1/2 teaspoon salt
1/4 teaspoon onion powder
1-2 garlic cloves (depending on size)
1-2 splashes of Tabasco

Place all ingredients in a food processor and blend until smooth. Heat in a saucepan if you’d like it to be especially nacho-ish, although it can also be eaten cold or at room temperature.

 

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One Comment

  1. Ha! My very favorite is Taco Bells Nacho Bel Grande. Mouth watering…

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