Nacho dip

Prep: 25 minutes Cook: 5 minutes Makes: 2 cups

From “Vegan for Everybody” by America’s Test Kitchen, which suggests serving it with corn chips or crudites. To rewarm cooled nacho dip, microwave, covered, in 30-second bursts, whisking at each interval and thinning with water as needed, or rewarm on the stovetop, whisking occasionally and thinning with water as needed.

12 ounces russet potatoes, peeled, cut into 1-inch pieces 1 small carrot, peeled, cut into ½-inch pieces (1⁄3 cup) 3 tablespoons vegetable oil 1 1⁄2 tablespoons nutritional yeast 1 1⁄2 teaspoons distilled white vinegar 2 teaspoons salt 1⁄3 cup finely chopped onion 1⁄3 cup minced poblano chile 1 garlic clove, minced 1⁄2 teaspoon minced canned chipotle chile in adobo sauce 1⁄8 teaspoon ground cumin 1⁄8 teaspoon mustard powder

1 Bring 2 quarts water to a boil in a medium saucepan over high heat. Add potatoes and carrot; cook until tender, about 12 minutes. Drain.

2 Combine cooked vegetables, 1⁄3 cup water, 2 tablespoons oil, nutritional yeast, vinegar and salt in a blender. Pulse until chopped and combined, about 10 pulses, stopping to scrape down sides of blender jar as needed. Process mixture on high speed until very smooth, about 2 minutes.

3 Meanwhile, heat remaining 1 tablespoon oil in the saucepan over medium-high heat until shimmering. Add onion and poblano; cook until softened and lightly browned, 3 to 5 minutes. Stir in garlic, chipotle, cumin and mustard; cook until fragrant, about 30 seconds; remove from heat.

4 Stir potato mixture into onion-poblano mixture in saucepan and bring to brief simmer over medium heat to heat through. Transfer to bowl and serve immediately.

Nutrition information per tablespoon: 25 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 3 g carbohydrates, 0 g sugar, 0 g protein, 208 mg sodium, 0 g fiber