Potato Cheese Dip

Potato Cheese Dip

Carin Lynch (TDYC210006)

“Parties Made Simple”

Ingredients

2-3 potatoes, peeled and cubed
2-3 carrots, peeled and sliced
½ onion, cut in chunks
Enough water to cover over vegetables about 1 inch
⅓ cup extra virgin olive oil
1 ½ tsp Himalayan pink salt
1 Tbsp lemon juice
½ cup nutritional yeast flakes
¼ tsp garlic powder
¼ tsp onion powder
½ tsp Chicken-like Seasoning
½ cup of water

Steps

Step 1
Boil potatoes, carrots, and onions in enough water to cover about an inch over the vegetables.
Step 2
Cook until softened.
Step 3
Drain water from vegetables.
Step 4
Add vegetables to a high-speed blender with the remaining ingredients.
Step 5
Blend until smooth.
Step 6
Use as a creamy cheese sauce or as a great dip served either hot or cold with baked tortilla chips or your favorite dipper.
Step 7
Makes approximately 3-4 cups.

Recipe tags: carrots, nutritional yeast flakes, Potatoes