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Low Fat Vegan Rotel Dip
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5 from 8 votes

Vegan Rotel Dip (Healthy)

This Vegan Rotel Dip is a much healthier and slimmer version of the dip we all know and love. So you can get your dip on, sans the guilt!
Prep Time10 minutes
Cook Time10 minutes
roast squash1 hour
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: American
Keyword: dip, Easy, Low Fat
Servings: 6
Calories: 85kcal
Author: Crystal Yentzen

Ingredients

  • 11/2 cups butternut squash cooked and mashed
  • 1 cup almond milk
  • ¼ cup cashews soaked
  • 1 tablespoon tomato paste
  • 11/2 tablespoon rice vinegar
  • 5 tablespoon nutritional yeast see here
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon salt
  • 1 cup diced tomatoes and green chilies canned Rotel
  • 2 tablespoon tapioca flour* see here

Instructions

  • Preheat oven to 375°
  • Slice the butternut squash in half lengthwise and scoop out the seeds. Place in a baking dish and roast (skin side down) for an hour or until very tender.
  • Scoop out the flesh of the butternut squash, measuring out a cup and a half and add to a high speed blender.
  • Add the remaining ingredients, except the Rotel, to the blender and blend until very smooth.
  • Pour mixture into a saucepan along with Rotel. Heat over medium and stir constantly until thickened, about 5-6 minutes.
  • Garnish with pico de gallo and pickled jalapenos, and serve warm with tortilla chips or crunchy veggies.
  • Happy Eating!

Notes

  • Tapioca flour- Tapioca flour thickens the dip and gives it a gooey, stretchy consistency. If you can't find it, substitute half the amount of cornstarch. Just know the consistency won't be quite the same. 
  • Store your vegan Rotel dip covered in the refrigerator for up to 4 days. Reheat in a saucepan or in the microwave. 

Nutrition

Calories: 85kcal | Carbohydrates: 13g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 367mg | Potassium: 283mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3852IU | Vitamin C: 28mg | Calcium: 79mg | Iron: 1mg