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–+ servings
spicy sweet potato dip

Sweet Potato Rotel Dip with Chili Oil

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 Baking sheet
  • 1 Blender or Food Processor
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 1 can Rotel tomatoes drained
  • 1/2 cup chili oil
  • 1 cup cheddar cheese shredded
  • 1/2 cup cream cheese softened
  • 1/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup green onions chopped
  • 1 tablespoon olive oil

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Place the cubed sweet potatoes on a baking sheet and drizzle with olive oil.
  • Roast the sweet potatoes in the oven for 20-25 minutes until tender.
  • In a large pot, combine the roasted sweet potatoes, Rotel tomatoes, cheddar cheese, cream cheese, and sour cream.
  • Heat the mixture over medium heat, stirring occasionally until the cheese is melted and smooth.
  • Blend the mixture with a blender or food processor until creamy.
  • Stir in the chili oil, salt, and black pepper until well combined.
  • Transfer the mixture to a serving bowl and top with chopped green onions.
  • Allow the dip to rest for 5 minutes before serving.

Notes

For a spicier kick, add more chili oil or a dash of cayenne pepper to taste. If you prefer a chunkier dip, blend the mixture for a shorter time. Serve with tortilla chips, pita bread, or fresh vegetables for dipping. The dip can be made a day ahead, kept in the refrigerator, and reheated gently before serving.
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