epicurious3.8
Sweet Potato and Blue Cheese Dip
Roasted sweet potatoes become a creamy, luscious dip when whipped with blue cheese and cream. Serve with crispy chips alongside for a crowd-pleasing starter.
👥 4 Servings👤 Chris Rogienski📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●blender
- ●food processor
- ●bowl
📝 Preparation Steps
1
Preheat oven to 375°. Using a fork, poke 4 medium sweet potatoes (about 2½ lb.) in several places and arrange on a rimmed baking sheet. Bake until tender, about ⏱️ 1 hour. Remove from oven; let sit until cool enough to handle.
medium sweet potatoes (about 2½ lb.)4
2
Halve potatoes lengthwise and scoop flesh out of skins into a food processor or blender; discard skins. Add 4½ oz. blue cheese, crumbled, 3 oz. cream cheese, ⅓ cup heavy cream, ⅓ cup whole milk, 1¼ tsp. freshly ground black pepper, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and process or blend until smooth. Taste dip and season with more salt if needed.
½ oz. blue cheese, crumbled4. cream cheese3 oz¼ tsp. freshly ground black pepper1. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
3
Transfer dip to a small bowl and top with finely chopped chives. Serve on a platter with one 8-oz. bag potato chips.
Finely chopped chives (for serving)8-oz. bag potato chips (such as Cape Cod)1
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