Chunky Cheesy Queso
Even my carnivore husband and guests enjoyed this dip! Serve in with my Sweet Potato Black Bean Enchiladas or leave out the salsa and jalapeños for a traditional taste atop cooked broccoli and baked potatoes!
1 C peeled and chopped russet potatoes (1/2" cubes) (The author says to measure the potatoes or the dip will have an odd texture)
2 Med carrots, sliced into small rounds
1 Med zucchini, peeled (for better color and texture), and chopped
1/4 C Red bell pepper, diced
1/3 C Nutritional yeast
1/4 C Tahini
1/2 C + 2 T Filtered water
1/4 C Pickled jalapeno brine (the juice from a jar of pickled jalapeños)
1/4 C Salsa
Add the chopped potatoes, carrots and zucchini to a sauce pan, cover with water and bring to a boil over high heat. Reduce heat to simmer and cook for 7-10 minutes, until the carrots are tender. Drain.
Add boiled vegetables, red pepper, and jalapeño bine to a high-speed blender or food processor. Blend for 60 seconds to ensure the mixture is smooth.
Add the nutritional yeast, tahini, and filtered water (Start with 1/2 cup and add tablespoons at a time till desired consistency is achieved.) Blend for another 60 seconds.
Finally, add the salsa and jalapeños and pulse a couple of times to combine. Don't over do it here. You want some chunks.
Serve warm as a dip, as a layer in a Mexican layered dip, over enchiladas, over tacos, or over baked potatoes.