MEATY NACHO DIP

Makes about 2 cups Serves 4

You wouldn’t think potatoes and carrots would yield such a creamy dip, but they do. The potatoes are whipped in a blender to release all of their starches, providing a very cheese-like texture that really is a crowd-pleaser. It’s also a great dip to keep on hand if you’re cooking for anyone with a dairy allergy. Nutritional yeast is widely available at supermarkets and co-ops. Plant-based meats come raw in bricks or as frozen, cooked crumbles. Either will work in this recipe. Adapted from “The Complete PlantBased Cookbook” by America’s Test Kitchen.

INGREDIENTS:

12 ounces russet potatoes, peeled and cut into 1-inch pieces

1 small carrot, peeled and cut into 1/2-inch dice, about 1/3 cup

3 tablespoons vegetable oil, divided 1 1/2 tablespoons nutritional yeast (see note)

1 1/2 teaspoons vinegar 1 teaspoon minced canned chipotle in adobo sauce, divided 1 1/8 teaspoons table salt, divided

1/8 teaspoon mustard powder Salt and freshly ground black pepper

1 small red onion, finely chopped, divided

1/3 cup red bell pepper

1 clove garlic, minced

1/8 teaspoon ground cumin 1/8 teaspoon ground coriander 4 ounces plant-based beef (see note)

2 ounces grape or cherry tomatoes, chopped

1 tablespoon fresh chopped cilantro

DIRECTIONS:

Bring 2 quarts of water to a boil in a medium saucepan over high heat. Add potatoes and carrots and cook until tender, about 12 minutes; drain well. Combine cooked vegetables, 1/3 cup water, 2 tablespoons oil, nutritional yeast, vinegar, 1/2 teaspoon chipotle, 1 teaspoon salt and mustard powder in a blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of the blender as needed. Then process mixture on high speed until very smooth, about 2 minutes. Season with salt and pepper to taste. Meanwhile, heat remaining 1 tablespoon oil in a 10-inch nonstick skillet over mediumhigh heat until shimmering. Add two-thirds of onion, red pepper and remaining 1/8 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, cumin, coriander and remaining 1/2 teaspoon chipotle and cook until fragrant, about 30 seconds. Add plant-based beef and cook, breaking up meat with wooden spoon until lightly browned, 3 to 5 minutes.

Transfer dip to serving bowl and top with plant-based beef mixture. Sprinkle with tomatoes, cilantro and remaining onion. Serve with tortilla chips.