Nacho “Cheesy” Bean Dip


This takes just 10-15 minutes to throw together and it is the perfect dip for chips, crackers, or veggies, and is also amazing in tacos, burritos, sandwiches and even on nachos!! Basically, it is good in or on anything!! 😀

This is packed full of healthy ingredients, super low fat, AND has no added oil so you can feel good about devouring it all right after you make it! …seriously though, I’ve done it…

Lastly, it is super easy to double or triple this recipe, which you will probably do in the future because you are going to want this stuff on EVERYTHING!!


  • 1 can (15oz) white beans (I typically use navy beans)
  • 1 C vegetable broth
  • 1-2 cloves garlic
  • 1 tsp cumin
  • 1/2 cup red bell pepper, roughly chopped
  • 1 jalapeño, roughly chopped*
  • 2-4 T hot sauce of choice (I use Tapatio, obviously 😉 )*
  • 1/3 C nutritional yeast
  • 1 heaping tablespoon of flour
  • 1/4-1/2 C vegan cheese shreds (optional) – I use Daiya Pepperjack Shreds
  • Salt & pepper, to taste (you won’t need much!!)

*You can use only jalapeño, or only the hot sauce, or both! 100% your call 🙂


  • In a small pot, stir together beans, broth, garlic, peppers, & cumin; bring to a boil
  • Turn off heat and whisk in nutritional yeast & flour – mixture will get thick quickly
  • Stir in vegan cheese (optional) until it starts to melt
  • Blend mixture until smooth using an immersion blender OR a standard blender/food processor
  • Add hot sauce to taste
  • Add salt & pepper to taste

Eat. Enjoy. Love.

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