This is a healthier version of traditional queso dip! Made with cashews, sweet potatoes, and carrots, this spicy dip is sure to be a hit…

Ingredients   [ For 14 to 15 people ]    [   Preparation time : 12 minute  –  Cooking time : 25 minutes  ]

• 2 cups raw cashews, soaked at least 4 hours or overnight
• 2 large carrots, peeled and sliced
• 1 medium red garnet sweet potato, peeled and cut into chunks
• 1 tablespoon taco seasoning
• 1 medium onion, diced
• 1-2 jalapeño peppers
• 1/2 teaspoon minced garlic
• 1 cup sweet corn kernels (frozen is fine)
• 1 cup quartered grape tomatoes, plus extra for garnish if desired
• 1/4-1 cup water

Preparation Method

1. Drain the cashews and rinse them.
2. Steam the sweet potatoes and carrots until soft, about 15 minutes. Reserve the water, as you will use some of it to thin your dip to your desired consistency.
3. Using a powerful blender, blend your soaked cashews, steamed vegetables, and taco seasoning.
4. Add the reserved steaming water, 1/4 cup at a time, until the dip reaches your desired consistency.
5. I prefer about 3/4 cup water, but you can add more if you’d like it thinner or less for a thicker dip.
6. In a medium skillet, cast iron if you have it, heat the oil over medium heat.
7. Add the onion and sauté until just softened about 3 minutes.
8. Add the jalapeño (1 for regular, 2 for extra spicy) and sauté another 2 minutes.
9. Add the minced garlic and sauté about 30 seconds.
10. Add the corn and tomato and cook another 2 minutes.
11. Next, add the cashew vegetable mixture to the pan and stir to mix well.  Cook until it is hot throughout, a few minutes more. Serve hot with tortilla chips.

Enjoy it!!

Source

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