Cheezy Chipotle Dip 


Prep time:                       5 minutes

Prep notes:                    Soak raw cashews and sesame seeds for 60 min

Cooking time:          0 minutes

Yields:                               8 people



1 cup jarred lupini beans

1 cup raw cashews

3 dates

1/2 tsp ground cumin

1/4 cup sesame seeds

1/3 long hot pepper

1/2 of a poblano pepper

1 red bell pepper

1 med. tomato

2 tbsp chopped onion

1 lime, juiced

1 tsp of chipotle pepper powder

1 tsp of smoked sea salt

1 tbsp of nutritional yeast



Soak the cashews, sesame seeds, dates, long hot, and poblano for a hour. Reserve liquid for blending. Using a Vitamix or a blender toss in the first seven ingredients and 1 tbsp of reserved liquid and blend until smooth; it will be thick, the rest of the ingredients have a higher water content to thin. Add the rest of the ingredients and blend to incorporate. 


You can substitute 1/2 a lemon if you don't have a lime on hand.

This is a great sauce for veggies, veg mac-n-cheez, in buritos, or just about anything.

This recipe is great to make 'cheezy' chipotle Kale Chips. Just coat the kale and place in dehydrate for 12 hours or bake at 250 for 1 hour.

Lupini beans can be found in the condiment or ethnic section of your grocery store in the Portuguese section and may be under their native name, Tremecos. These little gems are often served at Portuguese bars in place of nuts or popcorn.