Spicy Sweet Potato Dip
I love a good veggie tray with all the rainbows! It has actually become accustom in our house to have out raw veggies and dip while dinner is cooking so we all have something to munch on. My daughter goes for ranch while the rest of us go for hummus or sometimes no dip at all! I love the way fresh cut carrots taste (no we don't buy the pre-cut ones sitting in water-they just don't taste the same to us!)
To switch things up a bit I tried a sweet potato dip for my veggie tray for Easter dinner. I have always loved sweet potatoes as they are just that...sweet! They are so versatile too from roasted to baked to mashed and now.... a dip!
Of course I have to share some the many benefits of them too! Great source of vitamin A, C, B6, Fiber, Potassium and Niacin just to name a few! Dip in the veggies and you are in for a healthy nutritious snack!
All you need for this dip is;
1 baked sweet potato
Tahini
Lemon Juice
Cayenne (for the heat!)
Cumin
Garlic
Scrape out the baked sweet potato and add to a food processor or blender along with the other ingredients and blend well. Taste test (of course!) and then serve along a rainbow platter of veggies. I also added in quinoa crackers. Yum!
If you have leftovers store them in the fridge and use throughout the week like I am! I have put it on top of my veggie burger at lunch, dipped all the veggies this week and have even thought of making sweet potato toast with it! This dip is really tasty and can be used for more than just as a condiment.
Be sure to whip some up for your next dinner party or just for yourself to enjoy! Share with me your creation on Instagram - I would love more ideas on how to enjoy this one!
Ingredients:
1 baked sweet potato
1/4 cup tahini
3 tbs lemon juice
4 garlic cloves
Sprinkle of salt to taste
1 tsp cinnamon
1/4 tsp cayenne pepper (or more if you like it spicy)
Instructions:
1. Scoop out sweet potato and add to food processor and blend until a puree.
2. Add in remaining ingredients and blend together until creamy.
3. Taste and adjust seasonings as needed.
4. Can be stored in frridge for 1 week.
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