Chipotle Eggplant Cheese Dip
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  1. 1 medium eggplant, sliced 1/4 in thickness, roasted and peeled
  2. 2 cups whole milk (can substitute nondairy milk)
  3. 1/3 cup nutritional yeast or 1/2 cup shredded cheese
  4. 2 tsp cumin
  5. 1/2 cup drained salsa
  6. Harvest Chipotle olive oil to taste(or use a non flavored oil plus 2tsp chili powder or chipotle seasoning to taste)
  7. Sea salt to taste
  8. cornstarch or tapioca powder optional to thicken
  1. In a blender, or with an immersion blender, combine all ingredients except salsa. Transfer to a medium sauce pan and heat until slightly bubbly and sauce thickens. Let cook for a few minutes. Transfer to a bowl and stir in salsa and chipotle olive oil to taste.
Becky's Mindful Kitchen