Ingredients:
- 1 medium sweet potato (about 1/2 lb)
- 1/2 cup (125 ml) low-fat plain Greek yogurt (2% MF)
- 1/4 cup (50 ml) light olive oil-based mayonnaise
- 2 green onions, ends trimmed
- 1/4 cup (50 ml) lightly packed fresh cilantro leaves
- 1-2 tablespoons chipotle sauce (or desired amount)
- 2 tablespoons lime juice
- 1/4 teaspoon each ground cumin, salt and pepper
Instructions:
- Pierce sweet potato using a paring knife. Microwave for 5-6 mins on HIGH, flipping halfway through, until tender. Cool, peel, and transfer to a food processor.
- Cut each onion into 4 pieces. Add the onions, yogurt, mayonnaise, coriander, chipotle sauce, cumin, lime juice, salt and pepper to the cooked sweet potato. Blend until smooth. (Add extra sauce or lime juice to taste)
- For best results, allow the dip to sit for at least 15 minutes to fully develop its flavours. Store in an airtight container for up to 3 days. Serve with fresh vegetables and baked tortilla or pita chips.
This recipe yields 1 cup (250mL) of dip.
Extra tips:
- You can make a light salad dressing by adding water to the finished dip.
- Instead of butter or mayonnaise, use this dip for a tuna or egg salad sandwich.
*recipe courtesy of Cristina Montoya, Registered Dietitian
