Queso Dip
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!
Servings Prep Time
4-6servings 10minutes
Cook Time
15minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
15minutes
Ingredients
  • 6ounces peeled and cubed Hannah sweet potatoor other white-fleshed sweet potato (about 1 cup)*
  • 3ounces peeled and diced carrotsabout 1/2 cup
  • 1cup chicken bone broth
  • 3tablespoons melted ghee
  • 1tablespoon nutritional yeast
  • 2 1/2teaspoons sea salt
  • 2cloves garlicpeeled
  • 1/4cup fresh store-bought roasted tomatillo salsa
  • 3teaspoons arrowroot powderor 2 tapioca starch
  • 1/4pound grass-fed ground beef
  • 1tablespoon taco seasoning
  • Chipsfor serving
Instructions
  1. 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.
  2. When the timer is done, press the cancel button, then quick release the pressure and remove the lid.
  3. Transfer contents to a blender and carefully blend with the arrowroot powder on high until very smooth.
  4. Turn the Instant Potto high sauté mode. Add the ground beef and taco seasoning. Cook until the beef is cooked through, stirring frequently.
  5. Return the potato mixture to the pot in the Instant Pot. Whisk constantly until bubbling and thickened, about 5 minutes.
  6. 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.
Recipe 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.