Tasty Thursday

Shake up your normal routine by spending a boring afternoon making this totally good for the environment AND good for you snack from Green Princess Cookbook by Barbara Beery.

Vine-Fresh Veggie Queso

1 tablespoon unsalted butter

1 tablespoon unbleach flour

2 cups heavy cream

1 cut grated Monterey Jack cheese

1/2 cup grated mild cheddar cheese

1/4 teaspoon sea salt

1 organic tomato, diced

1 organic jalapeño or serrano chile pepper, diced

1/2 cup diced organic red bell pepper

1/2 cup fresh organic corn, cut from the cob

1 cup coarsely chopped organic zucchini or broccoli

In a medium saucepan over low heat, add butter and slowly melt. Stir in flour until mixture is free of lumps.

Add cream and whisk to combine. Stirring constantly, heat up until mixture thickens, about 5 minutes. Add cheese and whisk vigorously until completely melted.

Stir in salt, tomato, peppers, corn, and zucchini or broccoli. Cook for 1 minute and transfer to a serving dish. Serve warm with seasonal veggie dippers or tortilla chips. 

Serves 6–8

Green Cuisine Tip: Eat fresh veggies in season. You can add different veggies or leave out others depending on what's growing when you make your dip.