Chefs' Recipes

Shannon Martinez’s vegan cheese dip with spicy vegan chorizo

The Rock star plant-based chef shares her Spanish-Mexican queso dip with spicy vegan chorizo. A party snack that caters to dietaries, and is utterly delicious.
Vegan cheese dip (queso dip) with spizy vegan chorizo and corn chipsBen Dearnley
4 - 6
15M
40M
55M

“This is a bit of a hybrid Spanish-Mexican dish and straight up drinking food – perfect with a beer on a hot day. It’s not too spicy but you can control the heat. It’s one of our bestsellers at Lona Misa, where we serve it as a bar snack,” says Shannon Martinez.

Ingredients

Vegan cheese dip (queso dip)

Method

1.For queso dip, blend ingredients with 320ml water in a blender until smooth. Transfer to saucepan and stir in 125ml water. Bring to the boil; reduce heat to low; cook, stirring frequently, until thickened (8-10 minutes). Keep warm.
2.Place TVP in a heatproof bowl and add 250ml hot stock; stand until stock is absorbed (15 minutes).
3.For “chorizo”, heat oil in a frying pan over high heat. Add onion, garlic and spices; cook, stirring until onion softens (5 minutes). Add purée and paste; cook, stirring frequently until heated through (3-5 minutes). Add TVP and remaining 125ml stock, bring to the boil. Reduce heat to medium; cook, stirring frequently until mixture starts to catch to base of pan (15 minutes). Add Nuttelex; season.
4.Place queso dip in a serving bowl, top with chorizo mixture and oregano and serve with corn chips on the side.

NOTE TVP (Textured Vegetable Protein) is available from select supermarkets. For non-vegans, omit step 2 and stock; and substitute 400gm minced meat.

Notes

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