Hurl Dip (Midwest Comfort, Nourished Edition)

Apr 21

A dairy-free, junk-free take on that nostalgic, Velveeta-style “rotel dip”—creamy, savory, and totally worthy of a cozy gathering (or solo snack attack).

This one’s a nod to the heartland—just cleaner. We’re swapping out the neon cheese for carrots, potato, ghee, and cashew milk—blended into a silky “cheese” base that hugs your sausage and Rotel like it was born to.

Why You’ll Love It

Midwest nostalgia, minus the processed junk
Veggie-based “cheese” that still hits creamy + savory
Perfect for dipping crunchy chips, veggies, or crackers
Freezer-friendly and crowd-approved

Ingredients (Serves 4–6)

For the Creamy “Cheese” Base

2 medium carrots, peeled and chopped
1 medium Yukon gold or russet potato, peeled and chopped
1/2 cup cashew milk (unsweetened)
1 tbsp ghee (or olive oil)
1–2 tbsp nutritional yeast
1/2 tsp garlic powder (or 1 clove fresh garlic)
Sea salt + black pepper to taste

For the Hearty Add-Ins

1/2–1 lb ground sausage or grass-fed beef
1 can Rotel (diced tomatoes with green chiles)

Optional for Serving

Sliced cucumbers, bell peppers, or carrots
Avocado oil-based tortilla chips
Crunchy grain-free crackers

How To Make It

Step 1: Simmer the Veggies
Boil carrots and potato in a pot of water until fork-tender (about 10–12 minutes). Drain and set aside.

Step 2: Blend the Base
In a high-speed blender or food processor, add the cooked carrots + potato, cashew milk, ghee, nutritional yeast, garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

Step 3: Brown the Meat
In a skillet, cook your sausage or ground beef until browned and fully cooked. Drain excess fat if needed.

Step 4: Combine and Simmer
Add the creamy base and Rotel to the skillet with the meat. Stir well and let it simmer on low heat for 5–10 minutes to let the flavors meld.

Step 5: Serve It Up
Spoon into a cozy bowl and dip away with crisp veggies, grain-free chips, or whatever crunch you love.