Queso Dip

By: Danielle Walker

Queso Dip
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4-6 servings, arrowroot powder, chicken bone broth, chips, contributed, cook 15 min, easy, fresh store-bought roasted tomatillo salsa, garlic, grass-fed ground beef, melted ghee, modern, nutritional yeast, peeled and cubed hannah sweet potato, peeled and diced carrots, prep 10 min, pressure cook, sauté, sea salt, side dish, taco seasoning

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
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
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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