Miso, Sesame, and Sweet Potato Dip
What's good about it: Sweet potatoes are naturally silky textured yet low in fat. They're also a great source of beta-carotene and fiber. Serve with baby bok choy, separated into leaves.
How to Make It
Step 1
Steam sweet potatoes in a large saucepan with a steamer basket and 1 in. water until very tender, about 20 minutes. (If you don't have a steamer, just simmer chunks in the water, stirring occasionally.) Drain, reserving liquid, and let cool slightly.
Step 2
Whirl ginger in a food processor to mince. Add sweet potatoes, miso, tahini, soy sauce, and enough reserved sweet potato liquid for a creamy texture, about 3 tbsp.; whirl until smooth.
Step 3
Transfer dip to a bowl and stir in 1 1/2 tbsp. green onions. Sprinkle with remaining 1/2 tbsp. onions and the sesame seeds. Serve slightly warm or at room temperature with bok choy or cucumber slices.
Step 4
*Find in the refrigerated foods section.
Step 5
Make ahead: Up to 2 days, chilled.
Step 6
Note: Nutritional analysis is per 3-Tbsp. serving.
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Glister78's Review
Delicious quick healthy dip! I boiled the sweet potatoes whole and scooped them out to save a step.
PurpleAngel's Review
This is a tasty recipe; full of flavor and surprise. I would even consider serving this as a side dish, as an interesting alternative to mashed potatoes.
Callisto05's Review
I normally do not like sweet potatoes, so I was a little hesitant to try it when a friend brought this to a party...but wow! It's really healthy and tasted amazing! I didn't love it with the cucumbers because I felt like the cucumbers overwhelmed the flavors of the dip. I thought it was amazing with the raw bok choy which added a cruncy texture to the silky dip.
MFannon's Review
I made this for an office party and it was a hit. I served it with celery, crackers and fresh whole wheat bread. The miso and ginger give it an interesting flavor that stands out among other more traditional dips.
Good for thos avoiding diary