Quick and dippy

This Nov. 21, 2011 photo shows spicy sweet potato dip in Concord, N.H. Serve this dip with pretzels, tortilla chips, toasted baguette rounds, carrot sticks or hunks of flatbread. (AP Photo/Matthew Mead)

My goal was simple — a company-worthy dip that didn’t involve a heart-stopping volume of sour cream.


If it also could be fast and easy to assemble, even better. Because face it, we need all the help we can to manage the chaos of cleaning and cooking that ensues any time company comes. Especially during the holidays.

Which is how I came up with this easy sweet potato dip spiked with chipotle peppers.



Start to finish: 20 minutes

Makes 3 1/2 cups

• 2 large sweet potatoes, peeled and cut into small chunks

• 3/4 cup toasted almonds

• 1 chipotle pepper in adobo sauce (more or less, to taste)

• 5 cloves garlic

• 2 tablespoons lemon juice

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1/4 cup extra-virgin olive oil

• Salt and ground black pepper

Place the sweet potato chunks in a medium microwave-safe bowl. Add several tablespoons of water, then microwave on high until tender, about 8 to 10 minutes.

In a food processor, combine the cooked sweet potato, almonds, chipotle pepper, garlic, lemon juice, smoked paprika and cumin. With the processor running, drizzle in the olive oil and process until completely smooth. Taste, then season with salt and pepper.

Serve immediately or refrigerate until ready. If refrigerated, let come to room temperature before serving.

Nutrition information per 1/4 cup serving (values are rounded to the nearest whole number): 80 calories; 60 calories from fat (68 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 85 mg sodium.


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