• 1 can (15 oz) or 2 cups cooked white beans (cannellini, navy or Great Northern)
• mild-flavor cooking oil
• 3 large jalapenos, seeded and diced
• 1 large Anaheim chili, seeded and diced or 1 can (4 oz) diced mild green chilies
• ½ medium onion, diced
• 3 cloves garlic, minced
• 1 and ¾ cup non-dairy milk (soymilk works best)
• ¼ cup tapioca flour (starch)
• 2 T nutritional yeast flakes
• 1 T mellow white miso paste
• 2 tsp fine sea salt or kosher salt
• 2 tsp lactic acid powder or 2 T fresh lemon juice
• 2 tsp apple cider vinegar
• ½ cup panko bread crumbs or plain, dry breadcrumbs
*Note: Use protective gloves when handling jalapeno peppers; or wash your hands thoroughly several times after handling.
If using canned beans, rinse thoroughly until all traces of foam disappear. Drain well and set aside.
Preheat the oven to 375°F. Grease a small, shallow baking dish with cooking oil and set aside.
Add 2 tablespoons of cooking oil to a skillet and place over medium-low heat. Add the jalapeno, fresh Anaheim chili, onion and garlic with a pinch of salt and “sweat” the vegetables until softened (if using canned mild green chilies, set aside for later).
If using canned green chilies, add them at this time. Increase the heat to medium and sauté until any liquid has evaporated and the onions are translucent and lightly golden – do not brown. Transfer to a mixing bowl to cool.
In a small saucepan, whisk together the non-dairy milk, tapioca flour, nutritional yeast, miso, salt and acids. Whisk in 2 tablespoons of cooking oil and place over medium-low heat. Cook, stirring frequently, until the mixture is hot, cheesy, bubbly and smooth (the cheese sauce will be somewhat salty at this stage but will balance out when mixed with the bean purée and vegetables). Keep warm over low heat.
Place the white beans into a food processor and process into a paste. Alternately, mash the beans thoroughly with a potato masher or ricer. Transfer to the mixing bowl.
Add the cheese mixture to the mixing bowl and stir all ingredients thoroughly. Transfer to the greased baking dish, spread evenly and top with the panko crumbs. Season the topping with coarse ground black pepper and mist with cooking oil spray. The oil will help the crumbs brown in the oven.
Place on the middle rack of the oven and bake uncovered for 45 to 50 minutes or until browned and bubbly. To enhance browning if necessary, place under the broiler for about 1 minute.
Serve hot with warm tortilla chips, chunks of crusty bread or crackers. The dip will be saucy when very hot but will thicken substantially as it cools.