Thursday, June 14, 2012

Queso Dip Recipe

Find Recipes invites you to try Queso Dip Recipe

This cheesy dip is too good to keep a secret any longer. It's great for nachos as well as on baked potatoes, cooked veggies, or even soft pretzels. Try spooning a little over some veggie chili.

1 tablespoon olive oil
1⁄2 cup minced onion
1⁄4 cup oat flour or finely ground old-fashioned oats
2 tablespoons tahini (sesame paste)
1⁄2 cup nutritional yeast
1⁄3 cup unsweetened soy milk, plus more if needed
1 teaspoon pure maple syrup
1 (14.5-ounce) can diced tomatoes, drained and finely chopped
1 (4-ounce) can diced hot or mild green chiles, drained
1 1⁄2 teaspoons chili powder
1 1⁄2 teaspoons sweet or smoked paprika
1⁄2 teaspoon ground cumin
1⁄4 teaspoon ground cayenne
1⁄2 teaspoon salt
1 1⁄2 tablespoons fresh lemon juice

In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the flour, tahini, nutritional yeast, soy milk, and maple syrup. Stir in the tomatoes and mix well. Lower heat, and cook, stirring constantly. When the mixture starts to bubble, add the chiles, chili powder, paprika, cumin, cayenne, and salt. Continue to cook, stirring for about 10 minutes. Stir in the lemon juice. If the mixture is too thick, add a bit more soy milk. Taste, adjusting seasonings if necessary. Transfer to a medium bowl and serve warm. If not using right away, cover and refrigerate. Properly stored, it will keep for up to 4 days.

More from the Find Recipes :
Almond Shortbread Recipe
Chicken with Ciabatta and Parma Mam Recipe
Cherry Mousse Recipe
Baked Crab Potatoes Recipe
Soft Pretzels Recipe

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