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Sweet Potato Blue Cheese Dip

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
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!