Contrary to what a majority of recipes on this blog may imply, I’m not vegan.
Case in point:
Queso dip.
I think it’s a great way to eat, and 95% of the time, I do end up eating that way. Vegan, that is. However, the label “vegan” leaves out one very important component of a healthy diet: lack of freedom. I don’t like restriction. I like to be able to choose what I eat with each bite.
To me, healthy eating is two things:
1) Eating for health
2) Eating for enjoyment
And there’s easily room for both.
Take for example my love of Moe’s nachos. The husband and I both love Moe’s carryout, and often turn to it on football days, after long trips, or just when we feel like a treat. There’s nothing like the delicious cheesiness that is Mexican queso, especially when it’s smothered all over nachos.
So while I don’t eat cheese on a regular basis {neither my tummy nor my feet agree with it much}, there’s always room for a little queso.
The problem isn’t the cheese, really. The problem is Moe’s has started skimping on their portions. {!!} When you only put lettuce, black beans, and jalapenos on your nachos, you end up going home with a half-full take out box. No bueno.
The nacho-making isn’t the hard part. It’s mastering that gooey, oozy, slightly spicy queso blanco. Well, I’ve finally mastered it.
You can thank me later.
Queso Dip
Ingredients
- 1/4 pound white American cheddar {available at the deli counter}
- 1/8 pound {a couple standard slices} pepper jack cheese {use Monterey jack if you don’t want a lot of kick to your dip}
- 1/4 cup white onion, finely diced
- 1/2 jalapeno, diced
- 1/16 tsp smoked cumin {or regular}
- 1/8-1/4 cup almond milk {or any milk}
- 1/8 cup amber or dark beer {optional..and go ahead, drink the rest;)}
- 1/2 Tbsp olive oil
Instructions
In a small sauce pan, sauté finely diced onion over medium heat until the onion starts to brown. Stir in jalapeno and cook a few more minutes.
Rip the cheeses into smaller pieces and add to pot.
Slowly pour in a small amount of milk and whisk into melting cheese. Add beer if using. Slowly add milk/cheese until desired consistency is reached. Remember cheese will thicken quickly as it cools.
Stir in cumin and olive oil. Don’t skip the oil- it helps it not solidify so fast when you’re using it as a dip.
Equally delicious as dip…
…or imitation Moe’s nachos.
Take that Moe’s and your rapidly diminishing portions. 
Don’t do cheese? Try this vegan queso blanco recipe instead.
If you liked this, try:
Right now on tiny sneakers: the potentially dangerous debate on who has it easier- working moms or stay at home moms. Go weigh in with your take.
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