ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Goat Cheese Queso Dip with Vegetable Chips

Photo: Greg Dupree
Active time 12 mins
Total time 12 mins
Yield

Serves 10 (serving size: about 3 tbsp. dip and 6 chips)

This tangy twist on fundido (from goat cheese) is perfect paired with crisp veggie chips, but you can also serve it with crudités for a fresher take. The dip is very easy to put together. One note on mixing: Blend the beans until they are completely smooth and pureed for the silkiest, creamiest results. You can’t overblend it, but if you stop too soon, the dip might have a few lumps. The great thing about this dip is that it can be made ahead and rewarmed when you’re ready to serve it. To reheat, stir gently over low heat until hot. For an herby version, add a generous 1⁄4 cup of a mix of chopped herbs, such as parsley, chives, and a little basil.

Ingredients

  • 1 (15.5-oz.) can unsalted cannellini beans, rinsed and drained
  • 3 ounces goat cheese, crumbled (about 3/4 cup)
  • 1/4 cup light sour cream
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons canola oil
  • 3/4 cup finely chopped trimmed leek
  • 1 tablespoon all-purpose flour
  • 1/2 cup unsalted chicken stock
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh chives
  • 5 ounces vegetable chips or taro chips

Nutrition Information

  • calories 136
  • fat 6.7 g
  • satfat 1.9 g
  • monofat 2.7 g
  • polyfat 1 g
  • protein 5 g
  • carbohydrate 15 g
  • fiber 3 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 189 mg
  • calcium 48 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place beans, cheese, sour cream, and lemon juice in a food processor; process until completely smooth.

  2. Heat oil in a medium saucepan over medium. Add leek; cook until softened, 5 to 7 minutes. Add flour; cook, stirring constantly, 1 minute. Add stock; cook, stirring constantly, until thickened slightly, 1 to 2 minutes. Reduce heat to medium-low. Add bean mixture; cook, whisking constantly, until heated through, 1 to 2 minutes. Remove from heat; stir in salt and pepper. Transfer to a serving bowl. Sprinkle with chives; serve immediately with vegetable chips.