Super Bowl Snack Central

by Robin on January 31, 2013

in Uncategorized

Although my television will be tuned to Downton Abbey instead of football on Sunday, I can’t ignore any occasion that involves fun food! One of my favorite  Superbowl Party menus is the one in  Party Vegan. It features an olive-enhanced guacamole, finger-lickin’ tempeh fingers, a refreshing super-slaw, a spicy chili, corn muffins, and these Man-Size Chocolate Chip Cookies.

But it’s the slow cooker that may be considered Super Bowl Snack Central.  In addition to several tasty chili recipes that will “keep warm” right in the slow cooker for game-day noshing, there are also recipes for fabulous warm dips.  Two of my favorites are the Spicy Tomato Queso Dip (pictured above, photo by Melissa Chapman) and also the Warm and Creamy Artichoke-Spinach Dip.  These dips are comfortably made in those smaller 1 to 2 quart slow cookers, but if you’re having a crowd over, you can double or triple the recipe and make it in a 3 to 4 quart slow cooker.  There are also recipes for crunchy nuts, party mixes, and even the delectable Artisanal Sweet and Spicy Weiner Balls.

Here’s the recipe for Spicy Tomato Queso Dip.  Whether you’ll be watching football or Lady Mary’s eyebrows, this makes a great dip to enjoy with your favorite chips.

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

 

 

{ 6 comments… read them below or add one }

1 Melissa Chapman January 31, 2013 at 7:18 pm

I love this recipe! Every time I make it we devour it. I have even used it to top burritos and enchiladas and baked potatoes.

Reply

2 Robin February 1, 2013 at 8:27 am

Thanks, Melissa. Great idea to use it on burritos, etc. — and baked potatoes…YUM! It would also be good for nachos.

Reply

3 Deborah Saas February 1, 2013 at 9:44 pm

Hi Robin,

I’m not really a Super Bowl fan either, so will also be watching Downton Abby on Sunday night. As I was reading over your Super Bowl recipe list (the quest dip sounds delicious), I spotted the link you provided to your Man-Size Chocolate Chip Cookies. Using that recipe as my starting point, I added some additional organic ingredients (raw pumpkin seeds, currants, Fair Trade dark chocolate chips and shredded coconut) to create a wonderfully delectable “first cousin” to your own chocolate chip cookie.

Reply

4 Robin February 2, 2013 at 10:22 am

Yum. Those sound like my kind of cookies!

Reply

5 Jonathan Shanes February 3, 2013 at 5:13 pm

Hi Robin, we just stirred in the lemon juice and this is simply devine.

Reply

6 Robin February 4, 2013 at 10:39 am

So glad you love it, Jonathan!

Reply

Leave a Comment

*

Previous post:

Next post: