Charlotte, North Carolina’s Supperland—one of our 10 Best New Restaurants of 2022—is a “Southern steakhouse meets church potluck,” so chef Chris Rogiensk felt it was only fitting to include a dip that would please just about everyone. He uses local sweet potatoes along with blue cheese to make a creamy dip that tastes something like a Southern spin on queso. At the restaurant they use prime rib scraps to make a crispy crackling dip topper, but toasted spiced walnuts or pecans can add similar crunch.
Bake the sweet potatoes up to several days in advance and blend just before you plan to serve the dip, alongside plenty of potato chips for the ultimate luscious bite.
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What you’ll need
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Food Processor
$63 At Amazon
Rimmed Baking Sheet
$30 At Amazon
Tongs
$21 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
4
4½
3
⅓
⅓
1¼
2
1
Preparation
Step 1
Preheat oven to 375°. Using a fork, poke 4 medium sweet potatoes (about 2½ lb.) in several places and arrange on a rimmed baking sheet. Bake until tender, about 1 hour. Remove from oven; let sit until cool enough to handle.
Step 2
Halve potatoes lengthwise and scoop flesh out of skins into a food processor or blender; discard skins. Add 4½ oz. blue cheese, crumbled, 3 oz. cream cheese, ⅓ cup heavy cream, ⅓ cup whole milk, 1¼ tsp. freshly ground black pepper, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and process or blend until smooth. Taste dip and season with more salt if needed.
Step 3
Transfer dip to a small bowl and top with finely chopped chives. Serve on a platter with one 8-oz. bag potato chips.
How would you rate Sweet Potato and Blue Cheese Dip?
Leave a Review
Reviews (10)
Back to TopWe thought it was tasty, but it's a bit hard to blend with the texture. I wish the blue cheese was a bit more present, maybe if we had better sweet potatoes it would have been more of a knockout.
Sloane
Boston, MA
9/24/2022
This was a big hit in my neighborhood. I got fresh sweet potatoes at my local farm and roasted them until soft. After cooling I just scooped them into the food processor with everything but the heavy cream and processed until smooth. The texture is like hummus. I added cracked black pepper. This is a real keeper.
Judith Eidam
Sacramento
10/7/2022
This is so tasty! I made a few substitutions based on ingredients I had on hand and the result was scrumptious. I substituted quark for the cream cheese, half & half for the milk and cream, and Gorgonzola for the blue cheese. Silky smooth texture perfect for dipping kettle chips and Za’atar fire crackers.
Anonymous
Cincinnati
11/16/2022
Meh. This combination has potential but in these ratios neutralize the most interesting flavors in the ingredients rather than highlighting them. Will experiment, but not great as written and won’t make again. Be advised this yields a lot and you may want to start with a half batch.
Forkworthy
12/29/2022
I didn't think I would like this with the addition of the cream cheese so I omitted it, and I'm glad I did. I thought the flavor was delicious. Not surprisingly I tasted the blue cheese stronger than I tasted the sweet potatoes. In addition to potato chips, I served it with crackers, carrots sticks and cherry tomatoes, all of which were good dippers. I will add the leftovers to a rice bowl, or perhaps thin it with oil and use it to dress a hearty salad.
Carol
Provo, UT
1/3/2023