This is another one of my creations from Super Bowl Sunday. When the hubby and I started discussing snacks for the day, he mentioned the velvetta rotel queso dip from the television commercials. This was not happening, but I set out to come up with my own version of it. I am fairly certain no one would miss the dairy in this version. The hubby said it was better than the original!
In a large skillet over medium heat, make a roux using two tablespoons of dairy free butter and two tablespoons of flour. You will know it is ready when it turns a nice golden color.
When the roux is ready, add in one cup of plain unsweetened almond milk and whisk to combine.
Next add eight ounces of your favorite dairy free cheddar and allow to melt, whisking constantly.
Add in four ounces of dairy free cream cheese, two ounces of dairy free sour cream, two tablespoons of nutritional yeast and two tablespoons of dried jalapeños. Allow to melt, continuing to whisk.
Once melted, mix in one can of diced tomatoes with green chilies which has been drained. Add salt to taste. Whisk to combine and allow to simmer until nicely thickened.
This dip is extremely versatile. I served it with pretzel nuggets and blue corn chips, but also used it in our loaded nachos. Both dishes were a hit!