Spicy Tomato Queso Dip

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.

MAKES ABOUT 2 CUPS
SLOW COOKER SIZE: 1½-QUART
COOK TIME: 2 HOURS ON LOW
GLUTEN-FREE
SOY-FREE

     

INGREDIENT

1 (14.5-ounce) can diced tomatoes with green chiles, drained

½ cup nutritional yeast

3 tablespoons oat flour

1 teaspoon yellow mustard

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon salt

1 cup plain unsweetened nondairy milk

1 tablespoon fresh lemon juice

HOW TO COOK
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. Cover and cook on Low, stirring occasionally, for 2 hours, or until the mixture is thick and hot. If the mixture isn’t thick after 2 hours, turn the setting to High, remove the lid, and cook for 20 to 30 minutes longer.
When ready to serve, spoon about ⅓ cup of the queso into a small bowl, stir in the lemon juice, then stir the mixture back into the slow cooker. Taste and adjust the seasonings, if needed.

 

HORSERADISH AND DILL SOUR CREAM DIP

Adding horseradish to sour cream and dill gives you a dip with zip!

     

SERVES 4 | ¼ cup per serving

⅔ cup fat-free sour cream
¼ cup bottled white horseradish, drained
¼ cup fat-free milk
2 teaspoons dried dillweed, crumbled
⅛ teaspoon salt

In a small bowl, whisk together all the ingredients. Serve or cover and refrigerate until needed.

EDAMAME-AVOCADO DIP

This vibrant green dip is perfect for serving with fresh vegetables. You can make it up to three days in advance and refrigerate it in an airtight container—the lime juice keeps the avocado from turning dark.

     

SERVES 8 | ¼ cup per serving

10 ounces frozen shelled edamame (green soybeans), thawed
¾ cup cold water
½ medium avocado, chopped
¼ cup thinly sliced green onions
¼ cup snipped fresh cilantro
3 tablespoons fresh lime juice
1 medium garlic clove, minced
½ teaspoon ground cumin
¼ teaspoon salt

In a food processor or blender, process all the ingredients until smooth. Cover and refrigerate for at least 2 hours before serving.

PER SERVING
calories 66
total fat 3.5 g
saturated 0.5 g
trans 0.0 g
polyunsaturated 0.0 g
monounsaturated 1.0 g
cholesterol 0 mg
sodium 78 mg
carbohydrates 5 g
fiber 3 g
sugars 2 g
protein 5 g
calcium 24 mg
potassium 254 mg
dietary exchanges
½ starch
½ lean meat