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Introduction
The origins of queso dip can be traced back to the culinary traditions of Mexico, where melted cheese dishes have been enjoyed for centuries. However, this unique sweet potato variation is a modern twist that brings together the rich flavors of classic queso with the nutritional benefits of a superfood vegetable. Inspired by the growing demand for healthier alternatives to indulgent favorites, this recipe offers a guilt-free way to enjoy the comforting warmth of a cheesy dip without sacrificing taste or satisfaction.
Ingredients
• 1 cup (155g) peeled and cubed sweet potatoes
• 1 tablespoon olive oil
• 1/2 cup (120ml) vegetable broth or chicken broth
• 1/2 cup (120ml) milk or unsweetened plant-based milk (such as almond or oat milk)
• 8 ounces (225g) cream cheese, softened at room temperature
• 8 ounces (225g) shredded sharp cheddar cheese
• 4 ounces (115g) shredded Monterey Jack cheese
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional, for an extra kick)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 2 tablespoons chopped fresh cilantro or green onions, for garnish (optional)
Step 1:
In a medium saucepan, combine the cubed sweet potatoes, olive oil, and vegetable broth or chicken broth. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes, or until the sweet potatoes are fork-tender.
Step 2:
Remove the saucepan from heat and use a potato masher or immersion blender to mash the sweet potatoes until smooth. Alternatively, transfer the cooked sweet potatoes to a food processor or blender and puree until smooth.
Step 3:
Add the milk or unsweetened plant-based milk, softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, ground cumin, chili powder, cayenne pepper (if using), garlic powder, salt, and black pepper to the saucepan with the mashed sweet potatoes. Stir until well combined and the cheeses have melted and incorporated into the dip.
Step 4:
Return the saucepan to low heat and cook, stirring frequently, for 5-7 minutes, or until the dip has reached your desired consistency and the flavors have melded together.
Step 5:
Transfer the sweet potato queso dip to a serving bowl and garnish with chopped fresh cilantro or green onions, if desired. Serve warm with tortilla chips, vegetables, or your favorite dippers.
Q: Can I make this dip ahead of time?
A: Yes, you can prepare the sweet potato queso dip up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave before serving, adding a splash of milk or broth to loosen the consistency if needed.
Q: Can I use a different type of cheese?
A: Absolutely! While the combination of cheddar and Monterey Jack provides a classic flavor, you can experiment with other melting cheeses like pepper jack, gouda, or Mexican blend for a different twist.
Q: Can I make this dip vegan?
A: Yes, you can make a vegan version of this dip by substituting non-dairy milk, non-dairy cream cheese alternatives, and vegan shredded cheese substitutes for the dairy products.
• Substitutions: You can use butternut squash or pumpkin puree instead of sweet potatoes for a different flavor profile. Greek yogurt or sour cream can replace some or all of the cream cheese for a tangier taste.
• Tip: For extra creaminess, use a high-quality sharp cheddar cheese and shred it yourself just before adding it to the dip.
• Allergen information: This recipe contains dairy products (cream cheese, cheddar cheese, and Monterey Jack cheese) and may contain traces of soy or tree nuts, depending on the brands used.
• Dietary considerations: This recipe is vegetarian but not vegan due to the use of dairy products. To make it vegan, substitute non-dairy milk, non-dairy cream cheese, and vegan cheese alternatives.
Serve warm with tortilla chips, vegetables, or your favorite dippers.
Leftover queso dip can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the consistency if needed.
Prepare the sweet potato puree and shred the cheeses while the potatoes are simmering to save time. Have all ingredients measured and ready to go before starting the cooking process.
- Use a high-quality sharp cheddar cheese and shred it yourself just before adding it to the dip for optimal creaminess and flavor.
- Adjust the amount of cayenne pepper or chili powder to your desired level of heat.
- For a smoother texture, use an immersion blender or food processor to puree the sweet potatoes instead of mashing them by hand.
Substitute butternut squash or pumpkin puree for the sweet potatoes for a different flavor profile. For a tangier taste, replace some or all of the cream cheese with Greek yogurt or sour cream.
Serve this sweet potato queso dip with cold beer or margaritas. It also pairs well with a crisp green salad or grilled vegetable skewers as a side dish.
Sweet potatoes are available year-round, but they're at their peak in the fall and winter months.
This recipe contains dairy products (cream cheese, cheddar cheese, and Monterey Jack cheese) and may contain traces of soy or tree nuts, depending on the brands used.
