Jalapeño Cheese Dip
To eliminate the spice, just leave the pickled jalapeños out of this recipe.
INGREDIENTS | SERVES 12
2 tablespoons butter, or vegan margarine
2 tablespoons flour
1 cup milk, or vegan soymilk
8 ounces shredded Cheddar cheese, or vegan Cheddar such as Daiya Chedder Style Shreds
8 ounces shredded Colby cheese, or more vegan Cheddar
½ cup canned tomatoes
½ cup pickled jalapeños
2 tablespoons lemon juice
Salt and pepper, to taste
In the pressure cooker, soften butter over medium-high heat and gradually add flour until you have a paste. Add milk and stir until it has thickened and there are no lumps. Bring the mixture to a boil.
Add the cheeses and stir until smooth. Add the tomatoes and jalapeños and secure the lid on the pressure cooker. Cook on medium until the pressure-indicator rises. Lower heat and cook for 3 minutes. Allow the pressure to release and remove the lid. Add the lemon juice, salt, and pepper.
Calories: 180 | Fat: 14g | Protein: 10g | Sodium: 280mg | Carbohydrates: 4g | Fiber: 0g