Sweet Potato Curry Dip
Looking for a healthier dip that will be just as addictive as the typical party dip? This Sweet Potato Curry Dip is made with just a few simple ingredients and is packed with vitamins and protein. Serve it with fresh veggies, chips, or crackers!
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Makes: 2 cups
Ingredients
- 1 lb. sweet potatoes (about 3 medium)
- 3 Tbsp extra-virgin olive oil, divided
- 1 (15.5 oz) can navy beans (or other small white beans), drained and rinsed
- 2 tsp curry powder
- ⅛ tsp pepper
- ⅓ cup feta cheese, crumbled
- Pumpkin seeds, for topping
Instructions
- Preheat oven to 400 degrees and line a baking sheet with foil.
- Wash sweet potatoes and then pierce all over with a fork. Gently rub potatoes with about 1 Tbsp olive oil.
- Place sweet potatoes on baking sheet and bake for 45 minutes-1 hour, until they're tender when pierced with a fork. Let potatoes cool.
- Peel potatoes and place in the bowl of a food processor with remaining olive oil, white beans, curry powder and pepper. Process until smooth.
- Add feta cheese in and pulse a few times to blend. Taste and add salt if necessary (I don't typically add any since the feta cheese adds enough, but you may want to).
- Scoop dip into a bowl. I like to chill before serving, but you can also serve room temperature. Top with pumpkin seeds if desired.
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