1 ½ cups plain nondairy milk or water (we used plain soy milk)
½ cup nutritional yeast
¼ cup unbleached all-purpose flour
¼ cup canola oil or extra-virgin olive oil (we used extra-virgin olive oil)
3 tablespoons tahini
1 teaspoon sea salt
¼ teaspoon garlic powder
½ teaspoon paprika (we used smoked paprika)
¼ teaspoon onion powder
½ teaspoon chili powder, or to taste (we went with ½ teaspoon)
¼ teaspoon cayenne pepper
Add all the ingredients to a medium-sized saucepan, stirring until the mixture’s lump free. Cook until the sauce has reached your desired consistency, stirring frequently during that time (we stirred constantly). Enjoy eating right away !
So for anyone who eats dairy-based nacho cheese, this probably won’t convince them that this is the same thing but we think it’s equally delicious ! The sauce was creamy, had a smokiness to it and had a little bit of spiciness to it. We thought it tasted delicious being used as a dip with pretzels but we would be interested in trying this out with other foods as well. The recipe never specifies a heat setting for cooking the “cheeze” sauce on but we think it’s better cooking it on a low to medium-low heat. Hope y’all enjoy this as much as we did !
We got this recipe from “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.
We weren’t paid in any form to promote the cookbook or Alicia G. Simpson.
In a small mixing bowl, stir the first 6 ingredients together until combined, seasoning with salt and pepper to taste afterwards. Serve with the chicken wings.
If you love serving blue cheese dressing or ranch dressing with chicken wings, then you’re going to loves this dip because it gives you the best of both flavors ! You can taste the blue cheese but it doesn’t overpower the other flavors in the dip that remind you of ranch. The Sriracha Buffalo chicken wing flavor paired perfectly with this creamy dip and we couldn’t get enough of eating the two together !
We got this recipe from Food Network magazine.
We weren’t paid in any form to promote Food Network magazine.
1 (10-ounce) can red enchilada sauce (we used hot red enchilada sauce)
2 cups shredded cooked chicken
2 serranos, seeded and minced (we left the seeds in)
2 cups shredded pepper jack cheese, divided
Cilantro for garnish (optional)
Tortilla chips for serving
Start by preheating your oven to 350 degrees. Take a baking dish (we used an 8- x 8-inch baking dish) and spray the inside of it with nonstick cooking spray. Leave the dish off to the side for now.
Take a large mixing bowl out and mix the cream cheese, sour cream and enchilada sauce together until combined. Now mix in the chicken, serranos and cheese, reserving some of the cheese* to use as a topping later.
Take the bowl mixture and spread it out evenly in the baking dish, topping it with that cheese you set aside earlier. Put the dish in the oven and let the dip bake for 10 to 15 minutes or until the cheese looks golden brown.
Serve the dip immediately, topping it with cilantro and the chips on the side.
*We set aside ½ cup but it might be even better to set aside ¾ cup.
This is such a delicious cheesy dip ! We thought this was going to be really spicy between the serranos, enchilada sauce and pepper jack cheese but the dairy really tempers it down to a pleasant level of heat. While the cilantro is optional, we thought it brought a nice fresh component to the dish and the flavor from the cilantro pairs wonderfully with the dip.
We got this recipe from Chile pepper magazine.
We weren’t paid in any form to promote Chile pepper magazine.
6 ounces Monterey Jack cheese, shredded (we used closer to 8 oz. of pepper jack cheese)
1 (14-oz.) package egg roll wrappers
Vegetable oil for frying
Southwest Sour Cream Dip
1 (16 oz.) container sour cream
4 teaspoons lime zest
1 teaspoon ground cumin
3 tablespoons minced chipotle peppers
2 tablespoons adobo sauce (from the can of chipotle peppers in adobo sauce)
¼ teaspoon Kosher salt
Pour the olive oil into a skillet and set the heat to medium. Once the oil’s hot, add in the green onions and cook just long enough for them to get tender. Add in the spinach, corn, black beans, and lime juice to the skillet. Mix in the salt and ground cumin, taking the skillet off the heat and stirring in the cheese afterwards.
Take ¼ cup of the skillet mixture and place it in the middle of an egg roll wrapper. Fold in the sides of the wrapper and roll it up, applying a small amount of water to the wrapper up afterwards. Repeat until the filling is used up.
Using a large heavy skillet (we used a Dutch oven), pour in enough vegetable oil to fully cover the egg rolls once they’re in there, setting the heat to medium-high. Once the oil’s hot, place a few egg rolls in at a time, cooking until they look golden-brown all over. Take the egg rolls out and place them on a paper towel-lined plate.
While the egg rolls are resting on a plate, make the dip by simply taking a mixing bowl out and stirring the Southwest Sour Cream Dip ingredients together until combined. Serve immediately.
Yields 13 egg rolls (could’ve been 14 but we taste tested the filling a few times).
This was a delicious combo. We did have to look up instructions on how to roll an egg roll because ours just didn’t look right based off their instructions. This was our first time actually making egg rolls so not all of the egg rolls cam out looking pretty but it got the job done. We’ll get better at making egg rolls though, we just need more practice. The egg rolls tasted good on their own and were surprisingly filling but the dip that we thought up ourselves makes it taste even better ! In the dip you’ll taste smokiness and spiciness from the chipotles and adobo sauce and some tang from the lime zest. The cumin also adds some depth to the dip. The spiciness is enough to notice but not overpower the flavors in the dip.
The egg roll recipe came from Allrecipes but the dip was our own creation.
We weren’t paid in any form to promote Allrecipes.
1 (1-oz.) envelope Ranch dressing mix (we used Hidden Valley)
1 ½ cups light sour cream (we used regular sour cream)
2 tsp. finely chopped canned chipotle peppers in adobo sauce
1 tsp. adobo sauce from can
Potato chips, assorted vegetables (we used Ruffles original chips)
Take a bowl or container out and mix the first 4 ingredients together in it. Cover the bowl and let it sit in the refrigerator for 30 minutes. Serve with the chips and/or vegetables.
We thought this was a good-tasting dish. While this is tasty we didn’t taste the chipotle nearly as much as we wanted to, so we’ll definitely increase the chipotles next time. We’re curious to see if the flavors get stronger after sitting in the fridge for a couple of days.
We found this recipe in a Southern Living magazine.
We weren’t paid in any form to promote Hidden Valley, Ruffles or Southern Living.
2 cups shredded cooked chicken (we used cooked breast meat from a rotisserie chicken)
1 pkg. (8 oz.) cream cheese, cubed
2 cups (8 oz.) shredded cheddar cheese (we just shredded 8 oz. of cheddar cheese, we didn’t measure it)
1 cup ranch salad dressing (we used Hidden Valley Ranch Dressing)
½ cup Louisiana-style hot sauce (we used Frank’s Original Red Hot Sauce)
Tortilla chips and/or celery sticks (we just used tortilla chips)
Minced fresh parsley, optional (we didn’t use it)
Take a 3-qt. slow cooker out and stir the first 5 ingredients together in it. Put a lid on the slow cooker and let it cook on LOW for one hour or until all the cheese has melted (we had to stir our dip around to see if all the cheese had melted). Serve immediately with the chips (and celery sticks if you want). Sprinkle the parsley over the dip if you’re going to use it.
We thought this was a tasty dip. You get the spice of the hot sauce but you don’t really get the heat so we’ll probably increase the amount of hot sauce next time. The chicken also adds a different texture to the dip.
We got this recipe from a Taste of Home magazine.
We weren’t paid in any form to promote Hidden Valley, Frank’s, or Taste of Home.