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–+ servings
Chili Con Queso Dip

Chili Con Queso Dip: Creamy, Dairy-Free Indulgence

Enjoy this Chili Con Queso Dip, a creamy, dairy-free delight perfect for snacks or parties.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Snacks
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 lb Ground Beef Substitution: Use vegan ground beef crumbles or two cans of rinsed black beans for a plant-based option.
  • 1 medium Yellow or White Onion Substitution: Red onion can be used for a bolder taste.
  • 2-3 cloves Minced Garlic Use fresh cloves for best results; 2-3 cloves can substitute for 2 teaspoons of minced garlic.
  • 1 can Rotel Tomatoes with Diced Green Chilies Any canned diced tomatoes can be used if Rotel is unavailable.
For the Creamy Texture
  • 1 can Canned Full-Fat Unsweetened Coconut Milk Do not use lite coconut milk as it may alter the dip's consistency.
  • 1/4 cup Nutritional Yeast Optional but recommended for enhancing the queso flavor.
  • 2 tbsp Tapioca Flour Substitution: Potato or arrowroot starch can be used.
For the Seasoning
  • 2 tbsp Chili Powder Adjust to taste based on spice preference.
  • 1/2 tsp Salt Use kosher salt for cooking and fine sea salt if necessary for garnishing.
  • 1 tsp Paprika Smoked paprika can be substituted for a different flavor profile.

Equipment

  • sauté pan
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions for Chili Con Queso Dip
  1. In a large sauté pan over medium heat, add ground beef, chopped onion, and minced garlic. Cook for about 8-10 minutes, stirring frequently until the beef is browned and the onions are translucent.
  2. While the meat cooks, grab a medium bowl and whisk together the canned full-fat unsweetened coconut milk, tapioca flour, nutritional yeast, chili powder, salt, and paprika until completely smooth and creamy.
  3. Once the beef is cooked through, pour in the diced Rotel tomatoes with green chilies and the creamy coconut mixture into the sauté pan. Stir everything together until well combined. Bring the mixture to a gentle boil over medium-high heat.
  4. Reduce the heat to low, cover the pan, and let the mixture simmer for about 10-12 minutes, stirring occasionally to prevent sticking.
  5. Once thickened, remove the pan from the heat. Serve the Chili Con Queso Dip warm alongside tortilla chips or homemade tostones for dipping.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 400mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 1 week. Freeze for up to 3 months. Allow to cool completely before storing.

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