Green Chile Chickpea Dip

A while back I veganized one of my mom's 70's recipes for "Sour Chili Chicken," turning it into an updated, but still rich, creamy, comforting casserole. Now I've taken it in a slightly different direction. This version is every bit as good, but now it's dip-able, making it perfect for cozy get-togethers, or watching football or the Olympics on TV. I've taken it to two parties so far, and it disappears before it can cool off.

Green Chile Chickpea Dip
makes about 3 cups

1 cup raw cashews, soaked at least 20 minutes, then drained and rinsed
juice of 1 lemon
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp cumin
1/4 cup nutritional yeast
1/2 cup water
1 can chickpeas, drained and rinsed
1 (13 oz) tub frozen diced green chiles (look for Bueno brand, any heat you like)
1 cup frozen corn

Preheat the oven to 350º. Lightly oil a small baking dish or shallow oven safe bowl.
Place the cashews, lemon juice, salt, garlic powder, cumin, nutritional yeast, and water in a blender or food processor and blend about one minute, until smooth.
Place the chickpeas in a mixing bowl and mash them slightly with a fork or potato masher.

Add the blended cashew mixture, green chiles, and corn to the chickpeas and stir well to mix.
Pour the mixture into the baking dish, smoothing the top.
Bake at 350º for about 30 minutes, until it's hot all the way through and the top starts to brown a little bit. Serve hot with tortilla chips or corn chips.

Note: I sometimes make a double batch and bake it in small amounts as needed.

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