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“Not-cho” Average Cheese Dip



Ingredients:

  • Olive Oil (about 2 tbsp)
  • 1/4 Yellow Onion, Sliced
  • 1 Clove Garlic, Chopped
  • 2 Cups Peeled and Chopped Carrots
  • 2 Cups Chopped Cauliflower Florets (try to avoid stem part as much as possible)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Salt
  • Freshly Ground Pepper
  • 1 Cup Veg Stock
  • 1/2 cup cream cheese
  • 1 tbsp Pickled Jalapeno Juice
  • 2-3 Pickled Jalapeno pieces
  • 1 tbsp grainy mustard
  • 1/2 cup Salsa

Directions:

  1. In medium saucepan on medium-high heat, saute onions in Olive Oil until softened and golden.
  2. Add Garlic and saute 1 minute.
  3. Add carrots, cauliflowers and seasonings, stir until well combined and sautee for another 2 minutes.
  4. Add veg stock. Cover with lid and allow to heavily simmer until vegetables are very tender (about 10 minutes), stirring halfway through.
  5. Add to a blender with cream cheese and jalapeno ingredients
  6. Blend until smooth
  7. Add to serving dish and stir in salsa
  8. Option - Top with grated cheddar cheese

Oven-Baked Tortilla Chips:

  1. 5 Smaller Tortilla Wraps - Corn Blended Or Original Cooking Spray Sea Salt
  2. Pre-heat oven to 375
  3. Stack tortillas and cut into 6 wedges
  4. Spread onto baking tray
  5. Spray chips to lightly cover with cooking spray
  6. Lightly sprinkle with sea salt
  7. Bake in middle of oven until crisp and deep golden brown (about 15 minutes) - flipping halfway through.

Tuesday, February 19, 2013