15-30 min4-6 servingsAmerican

Queso Dip

By Danielle Walker

4-6 servings

15-30 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 10 min

Cook Time: 15 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 4-6 servings

Ingredients

6 ounces peeled and cubed Hannah sweet potato
3 ounces peeled and diced carrots
1 cup chicken bone broth
3 tablespoons melted ghee
1 tablespoon nutritional yeast
2 1/2 teaspoons sea salt
2 cloves garlic
1/4 cup fresh store-bought roasted tomatillo salsa
3 teaspoons arrowroot powder
1/4 pound grass-fed ground beef
1 tablespoon taco seasoning
Chips

I've been a big nacho sauce or queso and chips fan for as long as I can remember. If it was on a menu, I ordered it. After going gluten-free, and then grain-free, I learned that most of those saucy cheese dishes use wheat flour to help them stay viscous and not stringy like normal melted cheese. Then I went dairy-free and my beloved queso was out completely. I normally use Terra brand taro chips or plantain chips to enjoy this with, but it also is delicious with carrot sticks. Drizzle it over chips, with a scoop of fresh guac on there and some red onions, and you have full-blown nachos!

INSTRUCTIONS

Put the potatoes, carrots, chicken stock, ghee, nutritional yeast, sea salt, garlic cloves, and salsa in the bowl of Instant Pot. Secure the lid, select the Pressure Cook or Manual setting, and set it to high pressure for 10 minutes.
When the timer is done, press the cancel button, then quick release the pressure and remove the lid.
Transfer contents to a blender and carefully blend with the arrowroot powder on high until very smooth.
Turn the Instant Potto high sauté mode. Add the ground beef and taco seasoning. Cook until the beef is cooked through, stirring frequently.
Return the potato mixture to the pot in the Instant Pot. Whisk constantly until bubbling and thickened, about 5 minutes.
Serve hot with chips and toppings of choice. Store leftover sauce tightly covered in the refrigerator for 1 week. Reheat in a saucepan on low heat for 5 minutes.

Notes

Tidbits, White russet potatoes will also work if you tolerate them. Orange fleshed sweet potatoes will also work but will make this a little sweeter. I use ghee in this for the buttery flavor, but it does have trace amounts of lactose and casein. To make this dairy-free, substitute avocado oil in place of the ghee. Tapioca starch will make this sauce more “stretchy” like real cheese, but we tolerate arrowroot better.

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About the chef

Danielle Walker

Danielle Walker is a New York Times bestselling author (Against All Grain, Meals Made Simple, Celebrations, Eat What You Love, Food Saved Me, Healthy in a Hurry) health advocate, and self-trained chef. After being diagnosed with an autoimmune disease at age 22 and suffering for many years, Danielle found health through dietary and lifestyle changes. Inspired by her own health journey, Danielle shares her gluten-free recipes on her blog as a beacon of hope for others. For over a decade she has been a pioneer in advocating for a grain and gluten free lifestyle, having earned a spot on the coveted Forbes 30 under 30 list in 2015. Her delicious recipes have satiated the palates of autoimmune sufferers, kids with food allergies, healthy eaters and foodies alike. From nostalgic comfort foods to healthy holiday swaps and quick and easy meals for kids, Danielle has thousands of recipes, kitchen, food and parenting hacks that make life easier and healthier. Danielle regularly shares her health journey, recipes and expert tips on the TODAY Show, The Doctors, E! News, Access Hollywood, Home & Family, and many other nationally syndicated shows. Her work has been featured in People, O Magazine, USA Today, Shape, Women’s Health, Parents, Well + Good, and more.

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