"Real Snacks" Chili Con Queso & Bean Dip
Chile Con Queso
From: Real Snacks: Make Your Favorite Childhood Treats Without All the Junk by Lara Ferroni
It’s hard for me to imagine a more perfect food than chile con queso. The melty, creamy cheese with plenty of kick from chiles is heavenly whether spread on a chip or poured over a piece of toast. To make sure your dip is creamy and not grainy, it is important not to rush the melting.
For gluten-free Chile Con Queso, replace the spelt flour with an equal amount of arrowroot powder.
For a vegan alternative to Chile Con Queso, make the vegan version of the Onion Dip (page 116), and stir in a tablespoon of pickled chile peppers (like Mama Lil’s).
Makes 11⁄2 cups dip
Forget about those cans of brown mush that look more like dog than people food. This dip is flavorful and beautiful, in a dip sort of way. Instead of using the traditional pinto beans, I prefer to use red lentils, which retain a little of their rosy color. Black-eyed peas are also great in this recipe, but if you aren’t starting with canned peas, make sure you soak the peas overnight and then drain them before proceeding with the recipe.
This dip is naturally gluten-free and vegan.