We’re only a few days away from May and I am so hoping it brings some consistent sun here in Portland. We’ve had a record number of rainy days and the sun has been few-and-far between. April showers bring May flowers though, right?
Anyway, with the approach of May is also Cinco de Mayo and this healthy dip is a great way to celebrate! It’s creamy, spicy and festive! I enjoyed it with veggie slices, plantain chips, and mixed into a taco bowl too (ground meat of choice with taco spices, veggies of choice, and this dip mixed in). There is no dairy in the dip, but the creamy aspect comes from pureed white sweet potato, olive oil, and avocado. It’s wonderful served warm, room temperature or cold. This recipe yields a lot too!
Also, I’ll be making this dip on KATU Afternoon Live next Wednesday, May 3. I’ll be sure to share the replay of the segment once it’s available.
Cheers and enjoy!
- 1 medium-large white sweet potato, peeled and cubed
- 2 cloves garlic
- 1/2 large avocado, sliced into quarters
- 1 lime, juiced
- 1/4 cup extra virgin olive oil
- 14 oz container fresh salsa (mild, medium or hot)
- Sea salt and black pepper, to taste
- 1/2 cup fresh cilantro
- Pinch of cayenne, optional
- Cook sweet potato cubes in a steamer basket over medium heat for about 10 minutes or until tender.
- Add the cooked sweet potato to a food processor with the garlic, avocado, lime juice, olive oil, sea salt and black pepper. Blend until smooth, scraping down the sides with a spatula as needed.
- Next, add the salsa and cilantro, and pulse several times to incorporate it into the sweet potato mixture. Taste and add pinch of cayenne (or more) if you want it a bit spicier.
- Serve warm, at room temperature, or cold with sliced veggies, plantain chips, grain-free tortillas (this variation is also gum-free), or grain-free tortilla chips. It also makes for a tasty topping on tacos, salads, etc.