Just in time for the Super Bowl, here is one of my all-time favorite dips: Spicy Tomato Queso Dip (photo by Melissa Chapman) from Fresh from the Vegan Slow Cooker. I usually make this in a smaller (1 to 2 quart) slow cooker, but it’s an easy recipe to double or triple for a crowd and make it in a 3 to 4 quart slow cooker.
In addition to being a great dip, it’s also great in nachos, a vegan Philly Cheesesteak, burritos, and even as the cheese sauce in mac and cheese.
Spicy Tomato Queso Dip
This is a quick and delicious dip that assembles easily. It also lends itself to variations such as the addition of crumbled vegan chorizo or cooked black beans. This recipe is from Fresh from the Vegan Slow Cooker by Robin Robertson © 2012.
Slow cooker size: 1 1/2 quart
Cooking Time: 2 hours on Low
One 14.5-ounce can diced tomatoes with green chilies, drained
1/2 cup nutritional yeast
3 tablespoons oat flour
1 teaspoon prepared yellow mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1 cup nondairy milk
1 tablespoon fresh lemon juice
Puree the tomatoes in a blender or food processor until smooth. Add the remaining ingredients, except the nondairy milk and lemon juice, and blend until smooth.
Transfer the mixture to a lightly oiled 1 1/2 quart slow cooker. Stir in the nondairy milk until well incorporated. Cover and set the cooker on Low and cook, stirring occasionally, for 2 hours, or until the mixture is thick and hot. If the mixture isn’t thickening after 2 hours, turn it up to High, remove the lid, and cook uncovered for 20 to 30 minutes longer.
When ready to serve, spoon about 1/3 cup of the queso into a small bowl, stir in the lemon juice, then stir back into the slow cooker. Taste and adjust the seasonings, if needed.
Makes about 2 cups