O yummy warm cheese dip. My weakness. I love it on pretzels, & chips.
I did not think that my family would eat it if they knew that it was all vegetables. So, I did not tell them at first. They liked it so much, that it was gone in a day. When they found out that I could make it they asked for more.
Now it has become a stable condiment in our home. It is healthy and inexpensive to make. We are finding more & more uses for it.
| Servings |
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- 1 Cup Cooked Potatos
- 1/2 Cup Cooked Carrots
- 1/4 Cup olive oil * Any oil will work
- 1/4 Cup Water * or non-dairy milk
- 6 slices Jalapeno - canned
- 1 TBsp Juice from Jalapeno can
- 1 TBsp Nutritional Yeast
- 2 tsp Lemon juice
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Salt
Ingredients
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- Fill sauce pan with enough water to cover veggies.
- Bring water to a boil & cook veggies for 10 minutes. Don't over cook them - it will create strach and be gummy.
- Strain & let them cool a bit.
- Add all ingredient to blender.
- Blend to a nice smooth texture.
Chop & boil Potatoes and Carrots
measure all ingredients into the blender
Blend it all up
Still warm - Ready to serve
I love these WIDE Mouth Jars- perfectly fit in the chips for dipping. Ready easy to serve & store.
