Print

Dairy-Free Creamy Mexican Dip

This flavorful dairy-free creamy Mexican dip whips together in a flash and is perfect for parties, get-togethers, barbecues and more. It even has a hidden dose of veggies that adds to its creaminess! 

Course Appetizer, Snack
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword healthy dip, Mexican dip, vegetable dip
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8

Ingredients

  • 1 medium-large white sweet potato, peeled and¬†cubed
  • 2 cloves garlic, minced
  • 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

Instructions

  1. Cook sweet potato cubes in a steamer basket over medium heat for about 10 minutes or until tender.
  2. 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.
  3. 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.
  4. Serve warm, at room temperature, or cold with sliced veggies, plantain chips, grain-free tortillas, or grain-free tortilla chips. It also makes for a tasty topping on tacos, salads, etc.