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Chori-Queso Dip

Tags: gluten free, grain free, vegetarian,

Estimated Time: 30 minutes

Servings: 4

The sheer excitement that comes from this recipe comes with unpacking the name:“chori” as in “chorizo,” (but more specifically our delicious and clean vegan version of chorizo!); “queso” as in our dairy free Spicy Blanco Cashew queso (it’s so good it keeps us up at night); and “dip” as in our Grain Free Restaurant Style Dip Chip, made from cassava and pumpkin! Exciting, right?! And, making a special appearance in this recipe is our Mild Taco Seasoning, which lends this dip it’s robust, savory, and super-satisfying flavor in every bite. Three cheers for this chori-queso dip!

Ingredients

Directions

  1. In a large pan heat avocado oil on medium-high. 
  2. Saute onions for 5-8 mins until translucent.
  3. Rough chop bella mushrooms. 
  4. Raise heat to high and add mushrooms. [Note: Make sure pan is large enough so mushrooms are not piled so they don’t sweat.]
  5. Sear mushrooms and add walnuts and chickpeas.
  6. Add tomato paste and combine everything, adding water to dilute the tomato paste and coat everything. 
  7. Reduce heat to medium. 
  8. Add Mild Taco Seasoning and apple cider vinegar. 
  9. Cook everything together for 5-10 mins. 
  10. Heat Mild Cashew Queso over medium heat in a separate pan until hot. 
  11. Transfer queso over to a serving bowl. 
  12. Add some chorizo filling to the center of the bowl of queso. Do not mix together.  Serve with Grain Free Dip Chips.

Used In This Recipe

taco seasoning Dip Chip mild cashew queso