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Summer Nacho Dip

This recipe is really a layering of two of my favourite dips: Zengarry Queso sauce and what I call Cowboy Caviar. I've been making each of these dips for years and only recently had the brilliant idea to layer them together. The result is a fresh, crunchy and cheesy snack that is packed with fibre and all the fresh flavours of summer.

Chef's tip: If you have some extra time, toast your corn in a dry skillet over high heat for a few minutes to really bring out the sweetness of your corn.

You can find a How-to video for this recipe on Instagram.


1 recipe of Zengarry Queso sauce (see below)

For the Cowboy Caviar:

1/2 cup corn cooked and cut from the ears (or use frozen)

1/2 cup chopped tomatoes

1/2 cup chopped red pepper

1/3 cup diced red onion

1/2 cup cooked black beans (drained and rinsed)

1 avocado chopped

1/4 cup chopped cilantro

1/2- 1 jalapeño pepper

juice of 1/2 lime

1/2 tsp. sea salt

1 1/2 tsp. chili powder

1/2 tsp. garlic powder

1 tsp. cumin powder


  1. Make the Zengarry Queso sauce according to the directions below.

  2. Make the Cowboy Caviar by mixing together all the ingredients in a bowl.

  3. To serve layer the Queso sauce in a serving dish then carefully spoon the Cowboy Caviar onto the top.

  4. Serve with nacho chips. I like the Neal brothers yellow corn chips with this. They are thicker and don't break as easily when dipping this hearty dip.

Zengarry Queso sauce


1 package of Fauxmagerie Zengarry Smokey Jalapeño cashew cheese

1/2 cup of unsweetened almond milk

1/2 cup prepared salsa

Cayenne pepper to taste (REMEMBER.. a little goes a long way! Just a pinch will do!)


  1. In a small sauce pan combine Fauxmagerie Zengarry Smokey Jalapeño cashew cheese and almond milk over medium low heat. Chop the cheese with a spoon and whisk until smooth and creamy.

  2. Add salsa and cayenne pepper and warm. Do not over heat! You don't want it to boil or stick to the pan!


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