Lunch

Mushroom, Walnut & Chipotle Chile Taco Dip

Meaty mushrooms, walnuts and a handful of spices transform into a savory meatless swap for taco meat – the texture is uncannily similar!

Servings
5
Prep Time
15 min
Duration
45 min

Ingredients

  • 1/2 cup sun-dried tomatoes (dry-packed)
  • 2 large Medjool dates, pitted
  • 2 cups cremini mushrooms
  • 1 cup raw unsalted walnuts or pecans
  • 1 tbsp reduced-sodium soy sauce
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp chipotle chile powder whole-grain tortilla chips, as needed, optional

Preparation

1. To a large heat-proof bowl, add tomatoes and dates. Add boiling water to cover. Let stand until softened, about 30 minutes. Drain.

2. To a food processor, add tomatoes and dates, mushrooms, walnuts, soy sauce, coriander, cumin, salt and chile powder. Pulse until coarsely chopped. (TIP: If making to go, refrigerate in airtight containers for up to 3 days.)

3. Divide mixture among containers with desired fixings and tortilla chips (if using).

Nutrition Information

  • Serving Size 1/5 of recipe
  • Calories 200
  • Carbohydrate Content 18 g
  • Cholesterol Content 0 mg
  • Fat Content 14 g
  • Fiber Content 5 g
  • Protein Content 6 g
  • Saturated Fat Content 1 g
  • Sodium Content 327 mg
  • Sugar Content 11 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 10 g