White Bean Queso Dip

By devogirl

I like to use the Rotelle brand tomatoes with chilies because they deliver a nice amount of heat. If unavailable, your favorite tomato salsa (well drained) can be used instead. Serve with your favorite chips.

Ingredients

• 1 (15-ounce) can white beans, drained, rinsed, and blotted dry
• 1 (10-ounce) can Rotelle tomatoes with green chilies, well drained
• 3 tablespoons nutritional yeast
• 2 tablespoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon prepared yellow mustard
• 1/4 teaspoon cayenne (optional)
• 1/4 teaspoon salt
• 1 1/2 tablespoons fresh lemon juice
• Sliced pickled jalapenos, for garnish

Details

Adapted from veganplanet.blogspot.com

Preparation

Step 1

Combine all the ingredients except the lemon juice and jalapenos in a blender or food processor, and process until very smooth.
Transfer the mixture to a small saucepan and cook over medium heat until hot, stirring constantly so it doesn’t stick. Reduce the heat to low and continue stirring until thickened, about 10 minutes. Stir in the lemon juice, then taste and adjust the seasonings, if needed.
Transfer to a bowl and garnish with sliced jalapenos. Serve hot.

Note: You can spice this up however you like by adding more heat from the optional cayenne or adding some jalapenos or chipotles right into the dip. A little cumin or minced scallions make nice additions as well.