Sweet Potato Dip

With the holidays just around the corner, my mind is on entertaining. Although I love me some spinach artichoke dip, those types of rich and calorie dense appetizers are thing of the past for us. I wanted to make something just as rich and creamy, but with some super foods in the recipe. I created this dip that is just that. It has a tangy zip that when combined with the crunchy, salty chip turned out to be mouth heaven. I consider this a savory dish, but the sweet potato gives it just the right hint of sweet flavor. I served this with Trader Joe’s Quinoa Black Bean chips and cut up veggies. This appetizer would work for great for any holiday party. If you omit the Feta Cheese garnish, this is a Vegan dish, you could also serve with Gluten Free chips and make it GF. My taste testers all agreed it was a winner.

Sweet Potato Dip Holiday Appetizer

What You Will Need

3 small to medium sized sweet potatoes, peeled and diced
1 15oz. can of pinto beans, drained and rinsed
2 T. of fresh lime juice (About a lime and a half)
1 t. Cumin
1 t. fresh ground pepper
1 t. salt
1/4 cup water
1/4 olive oil
1/4 feta cheese (optional, for garnish)

How to Make

Bring a large pot of water to a boil, place peeled and diced sweet potatoes in the water, reduce to a rapid simmer, and cook until tender, about 7 minutes and then drain.

While the potatoes are cooking drain and rinse the pinto beans. Put the beans in a food processor, add olive oil, water, lime juice, salt, pepper, and cumin. Slowly, add drained sweet potatoes… pulse until the mixture is smooth and creamy. It should be thick enough to scoop with a chip but if too thick add more water until it’s the right consistency.

Makes enough to feed a crowd, but can also be covered and stored for up to a week in the frig. You could make this ahead of time, up to 7 days before an event. To reheat, just place it in the microwave on high for 1-2 minutes.

Garnish with Feta Cheese (Optional)