May 4, 2023

Sweet Potato Blue Cheese Dip

If you’re a fan of sweet potatoes and blue cheese (which I am!), give this dip a try! It’s got the sweetness and colorfulness of the sweet potatoes combined with the creaminess and tang of the blue cheese. Sweet Potato Blue Cheese Dip is a novel alternative to the usual dips that most of us eat. Grab a handful of potato chips and dig in!

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Ingredients

Organize the ingredients – baked sweet potatoes (halved, flesh scooped out and skins discarded), blue cheese, cream cheese, milk, heavy cream, kosher salt, pepper and a bag of potato chips.

Making the Dip

place sweet potatoes. blue cheese, cream cheese, heavy cream, whole milk, salt and pepper in the food processor

Puree until combined and smooth, approx 1 min

Place the sweet potatoes, blue cheese, cream cheese, heavy cream, milk, freshly ground black pepper, and kosher salt and puree until smooth, approx 1 minute. Taste and season with more salt if needed.

Sweet Potato Blue Cheese Dip

Transfer dip to a small bowl and top with finely chopped chives. Serve dip on a platter with your favorite chips.

Print Recipe

Sweet Potato Blue Cheese Dip

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer, Dip, Snack

Cuisine: American

Keyword: blue cheese, cream cheese, gluten free, heavy cream, milk, potato chips, sweet potato

Servings: 10 servings

Author: GFchow @ gfchow.com

Equipment

Food Processor

Ingredients

2 sweet potatoes medium-sized
1/4 cup blue cheese creamy consistency
1 1/2 oz. cream cheese room temperature
3 tablespoons heavy cream
3 tablespoons milk whole or low-fat
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt plus more for seasoning, if needed
chives finely chopped as garnish, optional
1 8-oz. bag potato chips such as Cape Cod or your favorite chips

Instructions

Preheat oven to 375°. Using a fork, poke sweet potatoes in several places and place on a rimmed baking sheet. Bake until tender, about 1 hour. Remove from oven and let sit until cool enough to handle. I make the sweet potatoes a day in advance (you can make them up to two days in advance). I let them cool completely, then wrap them in foil and refrigerate until I'm ready to make the dip.
When ready to make the dip, halve potatoes lengthwise and scoop flesh out of skins into a food processor. Discard skins. Then add blue cheese, cream cheese, heavy cream, milk, freshly ground black pepper, and kosher salt and puree until smooth, approx 1 minute. Taste and season with more salt if needed.
Transfer dip to a small bowl and top with finely chopped chives. Serve dip on a platter with your favorite chips.

Notes

Crumbled blue cheese will leave the dip with a lumpy texture. It’s best to use creamy blue cheese.

Many blue cheese varieties contain small traces gluten. If blue cheese upsets your stomach or causes you any reactions try Rosenborg, BelGioso, Dutch Farms, Litehouse, Organic Valley, or Rogue Creamery. They all produce versions of blue cheese not fermented in gluten-based spores.

It’s easy to double this recipe!

Recipe from Bon Appétit.

If you like this recipe, you may also like these other GFchow recipes. DIY French Onion Dip, Zahav-Famous Hummus (5-minute version), and Honey-Glazed Sweet Potato Wedges.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.