Sweet Potato and Blue Cheese Dip

In creating a fun dip that everyone can enjoy, executive chef Chris Rogienski uses local North Carolina sweet potatoes known for their creaminess. At the restaurant, they top it with crispy beef cracklings, but try it topped with chives, like we do here, or opt for spiced toasted pecans or walnuts. To make life easier, bake the sweet potatoes a couple of days in advance and store in an airtight container in the fridge until you're ready to blend.

Updated at: Thu, 17 Aug 2023 03:50:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2908.8 kcal (145%)

Total Fat174.8 g (250%)

Carbs284.4 g (109%)

Sugars41.3 g (46%)

Protein63.9 g (128%)

Sodium8028.1 mg (401%)

Fiber29.8 g (107%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4sweet potatoes

medium

4.5 ozblue cheese

1 ¼ tspblack pepper

freshly ground

2 tspsalt

or 1.25 tsp Kosher, plus more

chives

finely chopped

8 ozpotato chips

Instructions

Step 1

Preheat oven to 375°. Using a fork, poke sweet potatoes in several places and arrange on a rimmed baking sheet. Bake until tender, about 1 hour. Remove from oven; let sit until cool enough to handle. Transfer dip to a small bowl and top with chives. Serve on a platter with potato chips.

Step 2

Halve potatoes lengthwise and scoop flesh out of skins into a food processor or blender; discard skins. Add blue cheese, cream cheese, cream, milk, pepper, and 2 tsp. Diamond Crystal or 1 ¼ tsp. Morton kosher salt and process or blend until smooth. Taste dip and season with more salt if needed.

Step 3

Transfer dip to a small bowl and top with chives. Serve on a platter with potato chips.