Loaded Nacho Dip with Plant-Based Meat
By America's Test KitchenPublished on January 31, 2022
Time
45 minutes
Yield
Serves 8
Ingredients
Before You Begin
To rewarm cooled dip, microwave it, covered, in 30-second bursts, whisking at each interval and thinning with water as needed, or rewarm it on the stovetop, whisking occasionally and thinning with water as needed.
Instructions
- Bring 2 quarts water to boil in medium saucepan over high heat. Add potatoes and carrot and cook until tender, about 12 minutes; drain well. Combine cooked vegetables, ⅓ cup water, 2 tablespoons oil, nutritional yeast, vinegar, 1 teaspoon salt, ½ teaspoon chipotle, and mustard powder in blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of blender jar as needed. (You will need to stop processing to scrape down sides of blender jar several times for mixture to come together.) Process mixture on high speed until very smooth, about 2 minutes. Season with salt and pepper to taste.
- While vegetables cook, heat remaining 1 tablespoon oil in 10-inch nonstick skillet over medium heat until shimmering. Add two-thirds of onion, poblano, and remaining ⅛ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, cumin, coriander, and remaining ½ teaspoon chipotle and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 2 minutes.
- Transfer dip to serving bowl and top with meat mixture. Sprinkle with tomatoes, cilantro, and remaining onion. Serve.
Time
45 minutesYield
Serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
The subtly spicy meaty topping, made with plant-based meat, poblano chile, onion, and garlic, delivers a powerful flavor punch that makes this dip the MVP of any snack spread. And the award for best team player goes to the plant-based nacho sauce, which gets its amazingly cheese-like consistency from a potato. That's right—a potato. Purposefully overprocessing a cooked russet potato in a blender releases its abundant starch, which gives the dip its thick, cheesy texture. We also blend in carrot for color, chipotle chile for smoky spiciness, nutritional yeast for funky flavor depth, and vegetable oil for fluidity. Scooped up with crunchy tortilla chips, this loaded dip is a winner. We love the dip garnished with chopped red onion, tomatoes, and cilantro, but you can also add chopped avocado, fresh or pickled jalapeños, or sliced scallions.
Before You Begin
To rewarm cooled dip, microwave it, covered, in 30-second bursts, whisking at each interval and thinning with water as needed, or rewarm it on the stovetop, whisking occasionally and thinning with water as needed.
Instructions
- Bring 2 quarts water to boil in medium saucepan over high heat. Add potatoes and carrot and cook until tender, about 12 minutes; drain well. Combine cooked vegetables, ⅓ cup water, 2 tablespoons oil, nutritional yeast, vinegar, 1 teaspoon salt, ½ teaspoon chipotle, and mustard powder in blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of blender jar as needed. (You will need to stop processing to scrape down sides of blender jar several times for mixture to come together.) Process mixture on high speed until very smooth, about 2 minutes. Season with salt and pepper to taste.
- While vegetables cook, heat remaining 1 tablespoon oil in 10-inch nonstick skillet over medium heat until shimmering. Add two-thirds of onion, poblano, and remaining ⅛ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, cumin, coriander, and remaining ½ teaspoon chipotle and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 2 minutes.
- Transfer dip to serving bowl and top with meat mixture. Sprinkle with tomatoes, cilantro, and remaining onion. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments