Keyword: blue cheese, cream cheese, gluten free, heavy cream, milk, potato chips, sweet potato
Servings: 10servings
Author: GFchow @ gfchow.com
Equipment
Food Processor
Ingredients
2sweet potatoesmedium-sized
1/4cupblue cheesecreamy consistency
1 1/2oz.cream cheeseroom temperature
3tablespoonsheavy cream
3tablespoonsmilkwhole or low-fat
3/4teaspoonfreshly ground black pepper
1/2teaspoonkosher saltplus more for seasoning, if needed
chivesfinely chopped as garnish, optional
18-oz.bag potato chipssuch 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!