Description
A creamy and hearty Southwest-inspired dip made with sweet potatoes, black beans, smoky spices, and cheese for a flavorful appetizer or snack perfect for gatherings.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- 1/2 cup cream cheese or Greek yogurt
- 1/2 cup shredded cheddar cheese
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Boil or roast the sweet potatoes until soft and tender.
- Heat olive oil in a skillet over medium heat.
- Cook the diced onion until softened, then stir in the minced garlic.
- Add the black beans, cumin, smoked paprika, chili powder, salt, and black pepper.
- Cook for a few minutes until fragrant and heated through.
- Transfer the sweet potatoes and bean mixture to a food processor.
- Blend in the cream cheese or Greek yogurt until smooth and creamy.
- Stir in the lime juice and shredded cheddar cheese.
- Transfer the dip to a serving dish and garnish with fresh cilantro.
- Serve warm with tortilla chips, crackers, pita bread, or fresh vegetables.
Notes
- Add diced jalapeños or cayenne pepper for extra heat.
- Mix in corn or chipotle sauce for added flavor and texture.
- Top with sliced avocado or extra cheese before serving.
- Use dairy-free cream cheese and vegan cheese to make the recipe vegan.
- Store leftovers in the refrigerator for up to 4 days.
- Add a splash of milk or water when reheating if the dip becomes too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 20mg
