Creamy Yogurt Queso: A Flavorful SCD-Friendly Dip for All Occasions
This Creamy Yogurt Queso is an SCD-friendly dip made with sharp cheddar cheese, SCD yogurt, and cashew milk. It’s perfect for nachos, chili, or as a flavorful dip with your favorite grain-free chips. The lentil flour thickens the dip while sautéed peppers and onions add depth and color. Customize the spice level to your liking and enjoy this versatile, creamy dish at any gathering!
Ingredients
- 2 tbsp butter
- ½ cup chopped red onion
- ½ cup chopped bell peppers I used a combination of red, yellow, and green
- 2 tbsp red lentil flour (be sure it is from properly soaked lentils)
- 1 cup unsweetened cashew milk
- ¼ tsp salt
- ¼ tsp cayenne pepper (optional)
- ¼ tsp red pepper flakes (optional)
- ¼ of a jalapeño pepper - chopped
- ¼ tsp turmeric (optional for color)
- 1 cup plain (SCD) yogurt divided (2/3 cup and 1/3 cup)
- 6 oz sharp cheddar cheese, chopped or grated
- ¼ cup chopped cilantro
Instructions
-
Melt butterover medium heat in a medium saucepan
-
Add the chopped red onion and bell peppers, cooking for 8-10 minutes until they become soft and slightly browned.
-
Sprinkle the lentil flour over the sautéed vegetables, stirring well to combine.
-
Pour in the cashew milk, followed by the salt, pepper, and any additional spices you’re using (cayenne pepper, red pepper flakes, or taco seasoning).
-
Lower the heat to medium-low, stirring frequently until the mixture begins to thicken.
-
Gradually add the chopped or grated cheddar cheese, stirring continuously until it’s completely melted and the sauce is thick and creamy.
-
Remove the pot from the heat, but leave it on the warm burner.
-
Whisk 2/3 cup of the yogurt until smooth, then stir it into the queso until well combined.
-
In a small bowl, whisk the chopped cilantro with the remaining 1/3 cup of yogurt. Swirl this mixture into the queso, creating a beautiful marbled effect.