(Note: this post was originally published on November 1, 2020. The date above reflects migration to the new platform.)
Fall Dip Needs Solved
If you think you've seen all the dips, think again! I'm excited to share a really unique one with you. It's packed with flavor, a really fun color, and perfect for fall! And maybe even Thanksgiving??
The base of this dip is just pureed sweet potatoes, so it's actually a very nutritious appetizer option. Some yogurt gives it added creaminess, while fresh ginger, cayenne, and cumin provide a big burst of flavor. Finish it off with a drizzle of maple syrup and some crunchy pecans and you have yourself a dip that perfectly straddles heat and sweet.
It's like hummus... but not... and it's totally perfect for this time of year!
There's a funny story behind how this dip originated: it's all because of a cocktail!
We were having people over for dinner and had decided to make some Kentucky Mules (bourbon, lime juice, and ginger beer; it's the bourbon cousin of the better-known Moscow Mule). I really wanted to make a chip dip, but I couldn't figure out what to make. What the heck pairs with a Kentucky Mule?? The bourbon suggests fall, while the lime and ginger have a tropical vibe. It was very confusing!
Thankfully, the day was saved by this sweet potato dip, which was a totally random (but brilliant!) solution. It straddles fall and tropical flavors with the same elegance that a Kentucky Mule does. This combination of flavor profiles makes for a dip that's super interesting and unique.
Make it Work for YOU
I like that this is a dip you can taste as you make. You can easily add a bit more heat if that's your thing, or omit the cayenne entirely if you just want the heat from the ginger. Feel free to add some more yogurt for enhanced creaminess, more ginger if you really love ginger, or more lemon juice if you want the citrus to shine. Do what works for you!
For serving, I love this dip with other ingredients that are reminiscent of fall. Here I've shown root veggie chips, whole-grain crackers, rainbow baby carrots, fresh figs, miniature grapes, and pecans, but it would work equally as well with fresh bread or apple slices. There are so many tasty possibilities!
Bonus: you can easily do all the work ahead, making this a great dish for entertaining. If you want to go that route, one option is to precook the potatoes, then make the dip right before serving. Conversely, you can make the whole dip, store it in a sealed container, and then just plate (and garnish!) it right before serving. I prefer the latter option for optimal ease.
Let's Talk Ingredients
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Yogurt. You can use vegan or non, but make sure it's unsweetened and unflavored. Try to find a really thick, rich, full-fat yogurt for maximum creaminess.
Lemon. You'll use the juice of just half a lemon to add some subtle acidity to the dip. Or use lime instead for a different flavor profile!
Fresh ginger. The ginger is definitely the star here, so you'll want to use fresh ginger root. I don't recommend trying to use powdered ginger.
Cayenne. You'll use cayenne to give this dip some very gentle heat. Personally speaking, I like it just the tiniest bit spicy to balance the sweeteness of the potatoes. Remember that the ginger will add some heat too, so start with just a little pinch of cayenne at first; you can always add more.
Sumac. Just a sprinkle at the end adds great visual appeal and a lemony aroma. You can use paprika instead if you don't have sumac.
Phew... dilemma solved. I've officially figured out the perfect appetizer pairing for Kentucky Mules! It's funny, but sometimes conundrums like this keep me awake at night. I like for my happy hour snacks and drinks to make sense together, and while it's sometimes obvious (guac + margs), it's sometimes a total challenge.
Indulgent sweet potatoes, zingy ginger, spicy cayenne, sweet maple syrup, crunchy pecans... this dip has it all! I hope you'll enjoy it all fall long, and maybe even as a Thanksgiving appetizer!
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Don't worry, I have your fall dip needs covered! This sweet potato based dip is creamy, zesty, and delightfully unique. It's perfect alongside veggies or crackers for all your fall and holiday occasions!
0.25 c unsweetened, unflavored, full-fat yogurt of choice
Juice of half a lemon
Couple inches of fresh ginger root
1 tsp cumin
0.5 tsp paprika
0.5 tsp sea salt
Pinch or more of cayenne, to taste
Drizzle of maple syrup
Handful of chopped roasted salted pecans
Sprinkle of sumac (or paprika)
Peel the sweet potatoes and cut them into cubes, then boil them until very tender, 15-20 minutes.
Drain the sweet potatoes and let them cool to room temperature (or keep them in the fridge to use later- you can do this a day or two ahead of time). Make sure to let all the excess water drain off, otherwise your dip will be too thin.
Peel the ginger root and grate it finely.
To a food processor, add the cooked sweet potatoes, yogurt, ginger, and spices. Process until you have a smooth, rich texture; it will take a few minutes in a high-power food processor.
Give it a taste and adjust as you see fit. I like this dip to be a bit sweet and a bit spicy. You can add another pinch of cayenne if you want more heat, some additional cumin if you want more depth, or some additional yogurt if you want more richness.
Put the sweet potato dip into a serving dish. Garnish with a drizzle of maple syrup, pecans, and a sprinkle of sumac. Serve with all sorts of fun fall items for dipping!