Spicy Tomato Queso Dip

Name: Spicy Tomato Queso Dip
Cook time: 2 h
Total time: 2 h
Ingredients: ½ teaspoon salt; 1 cup plain unsweetened nondairy milk; ½ teaspoon ground cumin; ½ teaspoon chili powder; 1 tablespoon fresh lemon juice; 1 (14.5-ounce) can diced tomatoes with green chiles, drained; ½ cup nutritional yeast; 1 (14.5-ounce) can diced tomatoes with green chiles, drained; 1 teaspoon yellow mustard; 3 tablespoons oat flour; 1 teaspoon garlic powder; 1 teaspoon onion powder

Preparation info

Makes about
2 cups

Difficulty
Easy
Ready in
2 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

This is a quick and delicious dip that assembles easily. It also lends itself to variations. For example, you can add crumbled vegan sausage or stir in some black beans. Serve with tortilla chips. To make it gluten-free, be sure to use a certified gluten-free oat flour or substitute your favorite gluten-free flour.

Ingredients

1 (14.5-ounce) can diced tomatoes with green chiles, drained
½ cup nutritional yeast

Starter
Gluten-free
Vegan

Method

Puree the tomatoes in a blender or food processor until smooth. Add the nutritional yeast, flour, mustard, onion and garlic powders, cumin, chili powder, and salt, and blend until smooth.
Lightly oil the insert of the slow cooker or spray it with cooking spray, and transfer the queso mixture to the cooker. Stir in the nondairy milk until well incorporated. Cove