Sweet Potato-Blue Cheese Dip |
Author: Nicole
- 3 to 4 medium sweet potatoes (~ 2-1/2 pounds)
- 5 ounces mild blue cheese, crumbled (see Notes)
- 3 ounces cream cheese
- ⅓ cup half and half
- 1 teaspoon Kosher salt
- Garnish with freshly chopped chives, a few blue cheese crumbles and/or toasted walnuts, pecans or hazelnuts
- Serve with potato chips (thick enough for dipping) and/or celery and carrots
- Preheat oven to 425°F. Clean sweet potatoes and place on an aluminum foil-lined baking sheet. Do not poke sweet potatoes with a fork. Bake until tender, about an hour. Remove from the oven and let cool. (You can prepare the sweet potatoes up to 2 days in advance – once cooled, place in a sealed container or bag in the refrigerator.)
- Cut the sweet potatoes in half lengthwise. Scoop the flesh out of the skins and place in a food processor or blender. Discard the skins.
- Add almost all of the blue cheese (save a few crumbles for garnish), cream cheese, half and half, and Kosher salt. Process or blend until very smooth. Add additional half and half (to make it more smooth) and/or Kosher salt (to taste) if needed.
- Transfer dip to a small bowl and garnish with freshly chopped chives, a few blue cheese crumbles and/or toasted walnuts, pecans or hazelnuts. Serve with potato chips (thick enough for dipping) and/or celery and carrots.
- Dip can be made one day in advance and refrigerated. Remove from refrigerator 30 minutes before serving.
* I used a mild blue cheese. If you like a more intense blue cheese flavor, try a gorgonzola or your favorite strong blue cheese.
Recipe by Riegl Palate at https://www.rieglpalate.com/sweet-potato-blue-cheese-dip/
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