Rich, creamy, cheesy… This tastes just like the white queso you order in Mexican restaurants! It literally takes 60 seconds to buzz up in a high-powered blender. A crowd pleaser for game day or any party!
½ cup raw, unsalted cashew pieces
½ cup chicken broth
8 ounces organic cream cheese – full fat
¼ teaspoon sea salt, or to taste
½ cup salsa
½ cup (large handful) cilantro, to taste
Add cashews, broth, cream cheese and salt into a high-powered blender or food processor. Blend on high for about 2 minutes until creamy and smooth. Add salsa and cilantro until well incorporated. If you blend these last two ingredients too long, the dip will turn green. Still tasty, but not as appetizing to look at.
Eat at room temperature or warm on the stove on medium-low. Stir often so it does not get clumpy or scorched at the bottom.
Serve with Beanitos bean and flax chips and/or veggies like baby sweet peppers, broccoli florets or cucumbers. Store leftover dip in a glass Pyrex bowl with a lid. Will last for 3-4 days properly stored in the refrigerator.
If you use a food processor vs. a high-powered blender, it takes a few minutes longer to get the consistency completely creamy. I like the consistency of using the blender better, but the blender over processes the cilantro and turns the dip green, so if you have this problem, you can chop and stir the cilantro in by hand. Make sure your chicken broth is yeast and sugar free.
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