I bought a couple of new cookbooks! Normally I check them out of the library first to see if they are worth the price, but my library didn’t have this one. This cookbook is full of “down-home Southern food”, so it’s right up my alley. This is the first recipe I tried. It’s pretty easy to make, and it comes together very fast. It’s very cheesy too! My kids didn’t love it like I thought they would, but Toby and I liked it.
No-Tell Ro*Tel Cheese Dip
(Cookin’ Crunk- Eatin’ Vegan in the Dirty South by Bianca Phillips)
Makes 2 cups
1 1/2 cups crumbled extra-firm silken tofu
3/4 cup nutritional yeast
1 cup canned diced tomatoes with green chiles, with juice
1 tbsp extra-virgin olive oil
1/2 tsp salt
1/2 tsp ground turmeric
1/4 tsp garlic powder
1/4 tsp onion powder
Put the tofu, nutritional yeast, 1/2 cup of the tomatoes with green chiles with their juice, and the oil, salt, turmeric, garlic powder, and onion powder in a food processor. Process until smooth, stopping occasionally to scrape down the work bowl and move the mixture towards the blades.
Transfer the mixture to a small saucepan and stir in the remaining tomatoes with green chiles with their juice. Cook over low heat, stirring occasionally, until hot and bubbly, 5-7 minutes. Serve immediately.