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–+ servings
savory sweet potato dip

Sweet Potato-Rotel Dip with Garlic Herb Drizzle

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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 6 servings

Equipment

  • 1 large baking sheet
  • 1 Medium saucepan
  • 1 Blender or Food Processor
  • 1 Small mixing bowl
  • 1 Whisk

Ingredients
  

  • 2 large sweet potatoes peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can Rotel tomatoes and green chilies 10 oz
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup cream cheese softened
  • 2 tablespoons butter
  • 1 teaspoon garlic minced
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh chives chopped
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Toss sweet potato cubes with olive oil, salt, and black pepper on a baking sheet.
  • Roast sweet potatoes in the oven for 20 minutes until tender.
  • In a medium saucepan, combine Rotel tomatoes, shredded cheddar cheese, and cream cheese over medium heat.
  • Stir the mixture until the cheeses have melted and the dip is smooth.
  • Blend the roasted sweet potatoes in a blender until smooth and creamy.
  • Combine the blended sweet potatoes with the cheese and Rotel mixture in the saucepan.
  • In a small mixing bowl, whisk together butter, minced garlic, parsley, chives, and lemon juice for the drizzle.
  • Serve the dip warm, drizzled with the garlic herb mixture on top.
  • Allow the dip to rest for 5 minutes before serving to enhance flavors.

Notes

For the best results, make sure to roast the sweet potatoes until they are fully tender to achieve a smooth consistency in the dip. Adjust the seasoning to taste, and consider adding a bit more cheese or herbs if you prefer a stronger flavor. This dip pairs well with tortilla chips, pita bread, or fresh vegetable sticks.
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