Nacho Average Cheese Dip
What would cashews have to do with jalapeno nacho cheese dip? Let’s consult my handy dandy 150 Healthiest Foods on Earth by Jonny Bowden… it says “A lot.” Cashews are in fact the base of this dip and before you dismiss this as hippie quackery I urge you to give it a try.
Cashews and nuts in general have been scientifically shown to reduce the risk of heart disease and attacks. It does this through its monounsaturated content which raises good cholesterol (HDL) and lowers the bad (LDL). Cashews are rich in minerals like magnesium, calcium, copper, manganese and selenium. Add to that 5 g of protein and 1 g of fiber per ounce. Have I mentioned that it’s delicious? Just ask my meat-eating-Sarah’s-a-crazy-hippie friend who said “Frito Lay Jalapeno Dip? Yeah I love that stuff! Oh but this is waaaay better.”
Jalapeño Cheese Dip (adapted from Amy Healy)
- 1 red bell pepper, chopped (fresh or roasted)
- 1 cup raw cashews (soaked for a few hours then drained – optional step)
- 1 medium slice of fresh onion, diced (or 2 tsp onion powder)
- 2 cloves garlic
- 1/2 tsp pink salt
- 2-3 T nutritional yeast (try it!)
- 4 T water +/-
- 2 T fresh lemon juice (~1/2 lemon)
- 1/2-3 jalapeño pepper with seeds
- 1/2 tsp red pepper flakes
- Blend all ingredients in a VitaMix, blender or food processor until smooth. Refrigerate.
Put it on some of these recipes or try it on any of your own:
For a comparison to Frito Lay Jalapeno Cheddar Dip let’s look at the obvious. The Frito Lay Jalapeno Cheddar dip lists MSG twice in the ingredients; once as monosodium glutamate and the other as autolyzed yeast extract (yep, that’s MSG!).