Sweet Potato-Blue Cheese Dip
Author: Nicole
Ingredients
  • 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
Instructions
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. Dip can be made one day in advance and refrigerated. Remove from refrigerator 30 minutes before serving.
Notes
* 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/