Low calorie vegan queso dip
Delicious vegan queso chipotle dip, ideal for your Superbowl nights, or for meeting with friends while cutting a lot of calories!
Servings: 4 people
Calories: 80kcal
Cost: 5
Equipment
- Blender
Ingredients
- 2 Medium-sized aubergines (eggplant)
- 1 teaspoon Vegan stock powder (bouillon) Make your own from vegetable scrapes for making it whole30 compliant
- 1 teaspoon Chipotle flakes Use a fresh chipotle for making it whole30 compliant
- 1/3 teaspoon Garlic powder (or 1 medium garlic clove roasted) Use the garlic clove to make it whole30 compliant
- 1/2 Cup Warm water Not boiling!
- 1 teaspoon Yeast flakes Optional
- 2 teaspoon Olive oil Optional (substitute with 1/4 cup of water for making it whole30 compliant)
Instructions
- Cut the aubergines in circles
- Add the oil to the pan and the aubergines. Roast until they are golden brown
- Remove the skin of the aubergines (eggplants) and let them to cool down for 5 minutes
- Add the aubergines, bouillon, chipotle flakes, garlic powder, yeast flakes and water in the blender
- Blend for about 1 minute, add more water, little by little if it turns difficult to blend
- Enjoy immediately with your favorite totopos!
Video
Notes
- Calories are approximate, it depends on how much you eat, and it does not include the totopos! I still think this is a great dip if you are cutting on calories!
- I recommend eating this immediately. You can keep it in the fridge for about a week, but it will turn a bit "gelatinous" so you may need to blend it again, or heat it at low strength in the microwave.
- This is very light in calories! aubergines give it the perfect texture!
- If you are looking for a seed based queso, try our recipe with pumpkin seeds.