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Chili Con Queso and Salsa

My intention while creating the recipes in The Game of Eating Smart was to reach not only the fans of the star MLB players in the book but also the person that may be where I was ten years ago. I was a traditional, high-end chef making food for flavor and presentation with no parameters – my eating habits the same. I was fortunate enough to have made friends with a few people that were living a plant-based lifestyle and happened to plant a seed in me. They had just the right amount of kindness, open-mindedness and knowledge to guide me in a direction that has changed my life in a profound way. Through the players’ personal experiences with food (and life) and well-thought out recipes, I am hopeful that this book can do the same.

*Adapted from THE GAME OF EATING SMART ©2019 by Julie Loria and Allen Campbell. Photograph ©2019 by Ben Fink. Published by Rodale Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

QUESO “CHEESE” DIP

1 cup raw cashews

2 red bell peppers, roasted, skin and seeds removed

¼ cup fresh lemon juice

3 Tbsp nutritional yeast

1 tsp salt

½ tsp crushed red pepper flakes, or to taste

SALSA

1 ½ cups diced tomato

½ cup diced bell pepper

¼ cup finely chopped red onion

½ tsp grated garlic

1 Tbsp fresh lime juice

1 Tbsp chopped fresh cilantro

1 tsp minced seeded jalapeño

Salt and freshly ground pepper

QUESO “CHEESE” DIP

1 In a high-powered blender, combine all ingredients with 2 tablespoons water and process until smooth.

SALSA

1 In a medium bowl, combine all ingredients through the jalapeño. Season with salt and pepper to taste.

If not using a high-powered blender, soak the cashews for 8 hours or up to 12 hours in room-temperature water. Drain and rinse well.

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