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Classic layered dip gets a makeover with the addition of a roasted sweet potato/black bean layer instead of refried beans. Topped with Greek yogurt and a generous amount of vegetables, this dip is a great make-ahead, no bake snack you can feel good about eating!
When it comes to game day/finger foods, dips are hands down my ultimate weakness. My hand’s ability to grab, dip, and stuff my mouth with “dippers,” whatever they may be, is quite remarkable, I must say. I hate to admit it, but what’s equally impressive is the amount of crumbs I apparently manage to leave behind while doing so. My sister always says, “It seems like more comes out of your mouth than actually goes in.” Wow..that’s an unattractive picture I just painted for you. Perhaps I should just stick with non-crummy dippers, like apples, carrots…
One of my all-time favorite dips is seven layer dip. It actually forces me to slow down my eating pace (less crumbs, perhaps?) bc I MUST get all the layers in one deft motion. Although there are many variations, the refried bean layer seems to be the one constant. Until now that is…meet the roasted sweet potato/black bean layer.
There’s nothing wrong with refried beans. I just have crazy ideas all the time sometimes that need to come to life. I simply roasted the sweet potatoes in olive oil (you can boil or steam if you’d prefer. I just love the intensity of flavor that roasting brings out) and pureed them in my VitaMix. If you’d like a bit of an arm workout, you can always mash them by hand. I didn’t add more oil or other liquids to keep that thick, creamy consistency, similar to refried beans. But because beans are such an excellent source of protein, I threw in a can of no salt added black beans along with salsa, hatch chiles, cumin, and chili powder. Voila. First layer done.
Then, rather than using sour cream (and that tanginess is much needed to balance out the sweetness/spicyness), I spread a layer of Greek yogurt. Next, I topped with heaping amounts of tomatoes, romaine lettuce, avocado, scallions and….
shredded cheese! I used my current obsession – Cabot Alpine Cheddar…#cheddarisbetter
Another obsession – Trader Joe’s Quinoa and Black Bean Tortilla Chips. They are the perfect dippers, in my opinion.
It was just me and the Hungryman watching football in our PJs this time, so we ended up eating this all throughout the day. Post 3 games, the dish was licked clean. So much for leftovers.
Easy Layered Dip with Sweet Potatoes
Ingredients
- 2 cups of roasted and mashed sweet potatoes
- 1 15 oz. can no sodium black beans, rinsed
- ½ cup salsa
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ cup roasted hatch chiles, or jalapeno slices
- ½ cup plain Greek yogurt
- 1 ½ cups chopped romaine lettuce
- 1 medium tomato, chopped
- 1 avocado, diced and tossed in lime juice
- ¼ cup scallions, chopped
- 1 cup shredded cheddar cheese, I used Cabot
Instructions
- Roast the sweet potatoes and mash using a blender or by hand. Transfer to a large mixing bowl. Add black beans, salsa, chili powder, cumin, and hatch chiles to the bowl and mix well. Transfer to a shallow 2-quart dish and spread evenly.
- Spread a layer of Greek yogurt.
- Top with romaine lettuce, tomatoes, avocado, scallions, and finally, cheese.
- Refrigerate before serving.
This is a MUST make for us! We are a dip family! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!
Cindy from vegetarianmamma.com
Will definitely try this out this weekend. 🙂 The greek yogurt is a great idea!
Oh, wow, Min-you’ve really outdone yourself this time 🙂 This looks so yummy-absolutely can not wait to make this and cheer my teams on to victory!
Aww thanks, EA! And yes, it somehow taste 100 times better when my teams are winning ;).
This looks so great! I love sweet potatoes and am always looking for new ways to incorporate them into my diet. I’m also a sucker for a layered dip – my husband claims to make the best 7 layer dip in the history of the world, we’ll see about that. Love this lightened up and sweet potato rich version. Heading over to Healthy Aperture for the recipe, thanks for the inspiration.
Haha I wish I could try your husband’s version! How does he make his? I seriously can’t live without sweet potatoes. I’m pretty sure I don’t have to worry about vitamin A deficiency for the rest of my life 😉
HOLD THE PHONE. This is brilliant. I need a platter of this right now. I have never thought of putting sweet potatoes in my bean dip before, but I need to do this soon.
On a related note: you and I would make such a snack-fiend pair! My best friend’s family stopped allowing me to eat in the living room because I left so many crumbs behind (oops!).
Thanks, my sweet friend. Tim wonders how I eat so much sweet potatoes, but I have yet to get tired of them. That will NEVER happen ;). I seriously add them to everything so when I told Tim that I was going to make this dip, he wasn’t on board. Thankfully, he loved it!
Haha are you serious?! But then again, I can def relate. Even my own family has forbidden me to eat on the couch.
Wow, Min, this is such a unique and yummy recipe! I love your new take on a classic dip.
Thank you, Candace! minimum work, maximum flavor is what this is!
This dish is a work of art! And sweet potatoes make everything better 🙂
Aww thanks, Kari! As someone who eats sweet potatoes everyday, I couldn’t agree with you more 😉
I must say, this is one fooiiiiiine bowl of dip!!! I love how healthy it is, because dip is definitely one of those foods that I eat too much of and end up feeling…blah…:P
I know, right?! Why is it sooo hard to stop? Mindless eating, I guess. Let me know if you try it ;).
I LOVE all the flavors happening here–how ingenious to use sweet potatoes in the black bean mixture! I too am a messy eater and a ravenous consumer of chips & dip! Can’t wait to try this!
I eat sweet potatoes almost everyday so this dip really was a no brainer ;). Haha glad to know I’m not alone
yum this looks delicious and perfect for fall!
Thanks, Liz! Yes, it certainly is perfect for this time of the year 😉