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Queso Dip - Audress’ Fav
The Uncheese Cookbook, Jo Stepaniak----tweaked by Justina
A rich white-bean and tahini dip that was popular with Justina and Glenn's friend, Audress.
Gimme Lean Sausage, browned (14 oz pkg)
2 cans (15 ½ oz each, about 3 c total) Great Northern beans, rinsed well and drained
240 ml1 C pimiento pieces, drained (3 jars of the 4 oz size)
180 ml12 T (3/4 c) nutritional yeast flakes
5 ½ T fresh lemon juice (do not overdo the lemon)
59 ml4 T (1/4 c) tahini
5 ml1 tsp. onion granules
5 ml1 tsp. prepared yellow mustard
½ tsp. salt
2 cans Rotel tomatoes (your choice as to heat level)
Brown the sausage in a skillet.
Place all other ingredients, except the Rotel tomatoes, in a blender (VitaMix is great), and process until smooth. Add a bit of water if needed to help it process; otherwise, it will be very thick. Add the Rotel tomatoes after it is smooth, and blend just a bit so that it is mixed, but you can still see flecks of tomatoes and peppers.
Pour into crockpot, and add browned sausage. It will take about an hour to heat thoroughly in the crockpot, so if you need it hot sooner, heat it on the stove or in the microwave.
Serve with chips, or pour over baked potatoes, etc.
This is reminiscent of the “Rotel tomatoes and Velveeta Cheese” fondue dip that everyone made in the 1970s in Texas, except that it never had any type of sausage in it.