Spicy Chile con Queso Dip

I just love art shows! Just got back from http://www.northparknights.org/ here in San Diego and had such a nice time. Sometimes I forget how cool it is to live just blocks away from these arty-farty places and shops and all the trendy restaurants and bars. At one of the galleries, which was actually Bank of California lobby, there were free snacks, which included cheese cubes. That inspired me to rush back home a create a spicy queso dip! It's spicy, tangy, creamy--everything a queso dip should be.

Lately I have come to prefer using chickpea flour (besan) as a thickener for a lot of my sauces. I think besan works particularly well in this queso because it maintains the protein component that makes cheesiness possible (just a theory of mine). For the same reason, I also used a few tablespoons of tahini. Plus, to me, tahini has a slight cheesy flavor. For tanginess, apple cider vinegar, of course!

This sauce/dip is excellent on baked potatoes! Or try it on nachos!

This sauce would fool most cheese-lovers. Great for potlucks! Try it on your favorite omni. Not "on" them, unless you're into that...but you know what I mean!

Spicy Chile con Queso

(makes about 4 cups)

1 tsp oil, I used canola

1 medium tomato, chopped

1/2 medium onion, chopped

1 jalapeno, finely chopped

2/3 cup besan (chickpea flour)

1/3 cup nutritional yeast

1 tsp garlic powder

3 cups water

3 tbsps tahini

1 tsp salt

3 tbsps apple cider vinegar

In a pot, saute tomato, onion and jalapenos in oil until tender. Over medium heat, add besan and nutritional yeast and mix well with a fork to break down any possible lumps. Add garlic powder, water, tahini, salt and vinegar and cook for about 15 minutes, whisking often so it doesn't stick to the pot.