Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 330 g potato (s)
- 1 sweet potato (s)
- 1 carrot (s)
- Seasoning (s), to taste
- 100 ml sunflower oil
- 100 ml plant milk (plant drink)
- 12 slices jalapeño from the glass
- 4 tablespoons liquid (jalapeño brew) from the glass
- 2 tablespoon lemon juice
- 2 tablespoon yeast flakes
- 2 tablespoon tomato paste
- 2 teaspoons cornstarch
- 2 teaspoons garlic powder
- 2 teaspoon onion powder
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Dice the potatoes and carrots and sauté for 10 minutes.
- Finely puree this with the remaining ingredients in a blender. If the mixture is too thick for you, add a little water until the desired consistency is achieved.
- This recipe makes a large serving of dip. You can also split it up and freeze it. The dip goes perfectly with tortilla chips or as a cheesy sauce with pasta.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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