(Lactose-Free)
by Lisa Springer and Ken Jagodzinski
as demonstrated at the January 8, 2023 meeting.
Serves: 4-8. Preparation time: 20-30 minutes.
• In an electric pressure cooker, combine the Potatoes, Carrots, Broth, Ghee, Yeast, Salt, Garlic and Salsa. Secure the lid, select the manual button, and cook at high pressure for 5 minutes. Quick release the pressure, remove the lid and either use an immersion hand blender in the cooker or transfer the hot contents to a countertop electric blender. Add the Arrowroot and blend at high speed for about 1 minute until very smooth.
• Return the contents to the pressure cooker and stir in the Tomato Paste. Whisk constantly until the sauce is bubbling and thickened. Serve the dip warm in a serving bowl with Tortilla or Corn Chips.
• An alternate recipe is to add 8 oz. of Cooked Ground Beef and 2 T. of Taco Seasoning. The Ground Beef can be cooked in the pressure cooker while the sauce is in the blender. Merge all and cook until the mixture is bubbling.
"Queso Dip" - Traditionally a warm cheese-based condiment made from White, Cheddar, Monterey Jack or Velveeta Cheeses and Chili Peppers, found in Tex-Mex cuisine, served with Tortilla Chips. This version is dairy-free and the taste resembles the real thing for lactose-intolerant individuals.
