Chipotle Eggplant Cheese Dip

Author Becky's Mindful Kitchen


  • 1 medium eggplant sliced 1/4 in thickness, roasted and peeled
  • 2 cups whole milk can substitute nondairy milk
  • 1/3 cup nutritional yeast or 1/2 cup shredded cheese
  • 2 tsp cumin
  • 1/2 cup drained salsa
  • Harvest Chipotle olive oil to taste or use a non flavored oil plus 2tsp chili powder or chipotle seasoning to taste
  • Sea salt to taste
  • cornstarch or tapioca powder optional to thicken


  • 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.
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