This week is almost over, whew! I’m looking forward to some fun this weekend too, the last few days at work have just seemed to drag on. I think I have summer fever, road trips and adventures sound much better in the sunny, warm weather than being in an office. So does having outdoor parties with friends and family and the 4th of July is almost here!
Consider this nacho avocado dip for parties and fun outdoor events. Or to just have a party, snack themed dinner with raw veggies and tortilla chips like me. The typical non-vegan or non-plant-based nacho cheese recipe is full of crap – butter, cheese, flour, milk, and other processed dairy products without a lot of creative flavoring from spices or nutritional value. I know because I spent too much time looking up various recipes that freaked me out. Anyone that cares about their future should skip those versions! And it’s not needed for it to taste good and have a silky smooth texture and kicky flavor. You can have healthy servings of veggies in your nacho “cheeze” sauce and not even realize it!
Nacho Avocado Dip
- 2 small or 1 large avocado
- 1 red bell pepper, seeded and chopped
- 1 tbsp. chili powder
- 2 tbsp. lemon juice
- 2 tsp. tamari
- 1 tsp. of onion powder
- 1 clove of garlic
- dash of cayenne (or to preferred heat level)
- 3 tbsp. of nutritional yeast
- 1/2 cup water as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. May need to stop and stir during blending process to get all ingredients scooped in. Serve and enjoy! Makes about 2 cups, or 4-6 servings.
The color and texture of the dip is very similar to the traditional stuff. I served it fun style with blue corn tortilla chips and chopped rainbow carrots.
Mmmm, such a colorful party on a plate!
The texture is perfect for dipping, thick and rich. You could add a little more water to turn it into a salad dressing too.
No spicy avocado for chihuahuas, but I did share my carrot sticks with them.
Leela has never been a big carrot fan, but she’s been into snacking on them more since Miko loves them and she does not want to miss out.
With this dip, you don’t have to miss out on healthy or flavorful!
I love how used used an avocado for nacho cheese dip! I would have never thought of that. Traditionally, I just avoid cheese dips because they’re sure not good for you….velvetta, I’ll pass. Cheese dips that come in processed kids foods……ewwwwww. So gross. I don’t know how some people call that food. It’s not. I guess it’s the pepper that gives it the “nacho” cheese color? Still trying to figure that one out. Ha.
So true on the processed stuff, and they have no flavor compared to this recipe. Yes, the red pepper and nutritional yeast give it the orange color,
Okay 100% yes to this recipe! I could sooooo see myself dipping spinach and cabbage into this dip of scrumptiousness! No joke!
Thanks! And it’s great with apple slices too!
After spending so much time here in Austin, I’ve definitely gotten hooked on the abundant and addictive queso all around town. I’m super excited to try out your version once I head home. I’ve never seen it prepared with avocado as the creamy base before!
So awesome you’re still in Austin, I could have stayed a lot longer exploring all the great eats! Thanks on the dip, avocados make a great creamy base to add flare too.
oh YUM! Looks terrific! LOVE the rainbow carrots, too!
Thanks and I just love those carrots, so bright and festive for the summer.