Ingredients
100 g carrots, orange (2lb bag)
To cover water
2 tsp salt
2 tsp olive oil, ev bioharvest
1/2 tsp onion, granulates
1/2 tsp garlic, granulesâ - splendor garden 45g
1/2 tsp paprikaâ - splendor garden 40g
1/2 cup nutritional yeast
1 whole peppers, jalapeno
Shop this recipeIngredients
200 grams yellow potato
100 grams carrot
Water to cover
2 tsp salt
2 tsp olive oil
1 1/2 tsp salt
1/2 tsp lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 cup nutritional yeast
1 whole jalapeno
Directions
1. Clean and chop potato and carrot (peeling only if thick-skinned, or as needed). Place in a small pot, cover with cold water and add the first measure of salt.
2. Cover pot with lid, bring to a boil, remove lid and boil until fork tender, approximately 5 minutes.
3. Drain and allow to cool for 10-15 minutes.
4. Place veggies in a blender with oil, salt, lemon juice, onion powder, garlic powder, paprika, cayenne and nutritional yeast.
5. Blend, moving from low to high until smooth, scraping down the sides if needed. Taste and add more salt if needed.
6. Wash, trim and seed jalapeno. Slice 1/4 into rings for garnish and dice remaining.
7. Scrape blender contents into a bowl, fold diced jalapeno into dip. Garnish with jalapeno rings.
Tip: May be made in advance and reheated in the oven.
