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.
- 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
- 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.