Creamy White Bean Chipotle Dip with Sweet Potato Wedges
Warning: you’re going to want to eat this Creamy White Bean Chipotle Dip on lots of other things than just sweet potato wedges. I don’t know about you but I love to dip stuff. And sometimes I can’t decide if I want something sweet and creamy or spicy and savory. Well, this takes care of that problem because it’s EVERYTHING. The first time I saw this was on @feedtheswimmers Instagram page and I knew immediately: I want THAT. Plus it was winter and, come on. Just look at it! (BTW, my sweet potato fries didn’t used to look like this until I discovered the secret: parchment paper + olive oil spray + 400+ degrees. Flip one time.)
Unfortunately: busy lives, so many things, so little time….it took a couple months till I got around to making it but I just knew it would be good. (You know right? You know that pink color = hella good dip) When I finally made it, I used the suggested ingredients including mayonnaise. It was really, really, really, really good….but not perfect – because I used some new organic mayo that I had bought on a whim and didn’t really like very much. There was just something a little off about it. I don’t know. It had sweetness where it didn’t belong. Do you know anything about perfectionism? I bet you do. It sure is annoying.
Next time I made it, I subbed yogurt for the mayo. I’ve become very fond of plain yogurt this year; the taste and the fact that it has more nutrients and less fat than sour cream or cream cheese makes it a worthy and virtually undetectable substitute. However, if you don’t have yogurt on hand and want to make this dip, you could use either sour cream or mayo with nearly the same result. It is quite spicy. If you like it a little less spicy, use less chipotles to start and add more to taste. With dedication, I’ve found that this Creamy White Bean Chipotle Dip is also good on lots of other foods like chips, tacos, grilled shrimp, grilled shrimp tacos, grilled sausages….any grilled thing, ok? I’ve done the research.
Check it out and let me know what you think!
- One 15 oz. can white beans, drained, rinsed
- 3.5 oz canned chipotles in adobo sauce
- 1/2 cup cream cheese
- 1/2 cup plain yogurt (or mayo or sour cream)
- juice of one lime
- cilantro, optional
- Put all the ingredients into a food processor. Blend.
- Garnish with cilantro, if desired.