Guess what I discovered? The White Bean Queso Dip from the previous post also makes a fantastic pizza topping (and I imagine it would be great in quesadillas as well).
For best results, use the queso dip after it has been chilled or at least come to room temperature. Spread it on your favorite pizza dough and top with your favorite toppings. I used halved and pitted kalamata olives and pickled jalapeno slices. After it was baked I sprinkled on shredded romaine lettuce for some cooling and crunchy greens. It was so good: spicy and creamy from the queso; salty from the olives; more spicy from the jalapenos; and totally yum from the pizza crust!
Other toppings that would be good are crumbled vegan chorizo or other crumbled vegan sausage; minced scallions; or bell pepper strips. I could also see finishing it off with some chopped cilantro in addition to (or instead of) the lettuce.
Yum! Do you think the sauce would work well in macaroni and "cheese"?
ReplyDeleteI think the sauce would be good in a mac & cheese type dish IF you omit the cornstarch and add a bit more liquid to thin it out -- either some vegetable broth or some almond milk. If you try it that way, let me know what you think!
ReplyDeleteYum! What a great idea. :)
ReplyDeleteThank you Sally. It's sooo good!
ReplyDeleteI love that the dip can be used in so many ways. I'll be trying this soon!
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