Dip-Spicy Tomato Queso Dip

By blum099

Ingredients

• 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

Details

Servings 2

Preparation

Step 1

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