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Ingredients
  • subheading: GATHER YOUR INGREDIENTS:
  • 12 ounces russet potatoes, peeled and cut into 1-inch pieces
  • 1 small carrot, peeled and cut into ½-inch pieces (⅓ cup)
  • 3 tablespoons vegetable oil
  • 1½ tablespoons nutritional yeast
  • 1½ teaspoons distilled white vinegar
  • 1 teaspoon salt
  • ⅓ cup finely chopped onion
  • ⅓ cup minced poblano chile
  • 1 garlic clove, minced
  • ½ teaspoon minced canned chipotle chile in adobo sauce
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon powdered mustard
  • View Nutritional Information i
  • subheading: BEFORE YOU BEGIN:
  • To rewarm cooled nacho dip, microwave, covered, in 30-second bursts, whisking at each interval and thinning with water as needed, or rewarm on the stovetop, whisking occasionally, and thinning with water as needed. Serve with corn chips or crudités.
Steps
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