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Curried Sweet Potato & Red Pepper Dip

August 10, 2020 by Lindsay 7 Comments

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This whole thing started while I was thinking about making some more Sweet Potato Hummus. Since I’ve been looking for ways to use up the plain Chobani that I have left in my fridge, I contemplated mixing that in. Then I thought that sounded pretty gross. I like the idea of mixing in guacamole but hummus? Not so much. But I really wanted the sweet potato.

Hi, my name is Lindsay, and I’m addicted to sweet potatoes.

I started thinking about what I could mix with the sweet potato and Greek yogurt and I settled on a red pepper. They were on sale for $1 each at the grocery store a couple weeks ago and I may or may not have bought 10 a few. I decided roasting the red pepper was in order so into the oven it went. I poked some holes in a sweet potato and stuck it in the microwave for 6 minutes.

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Then into the food processor it went. I added about half a container of the yogurt…and then I got a little crazy and just dumped the whole thing in.

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After the first mixing, I added the juice from one lemon, some paprika and some cayenne pepper.

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Then, as usual, I added more cayenne pepper.

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Then I started thinking hmm…these ingredients are suspiciously similar to what I use to make my curried roasted sweet potatoes. Except the curry powder was noticeably absent. Not gonna lie, I was a little nervous about what that would do to my lovely dip, so I scooped out a little bit (so I wouldn’t potentially ruin the whole batch), dumped in some curry powder and gave it a whirl. AND IT ROCKED.

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The sweet potato and roasted red pepper and pretty sweet. If you like sweet, you could definitely leave the curry powder out and enjoy it. HOWEVER, the curry powder really takes it up a notch. It helps cut the sweetness and gives it some heat. AND, it tastes just like my roasted sweet potatoes.

DSC 7244Using a food processor, you can quickly whip up this healthy, vegetarian curried sweet potato & red pepper dip.

Here’s the recipe. Give it a try!

Curried Sweet Potato & Red Pepper Dip

by Lindsay L

Keywords: food processor appetizer snack healthy vegetarian sweet potato greek yogurt

Ingredients (approx 1 cup)

  • 1 medium sweet potato
  • 1 red bell pepper
  • 1 lemon
  • 6 oz plain Greek yogurt
  • 1 tsp paprika
  • 1-2 tsp curry powder
  • 1/2 -1 tsp cayenne pepper

Instructions

Preheat oven to 425 degrees. Place red pepper on a baking tray and roast until the skin is blackened and blistered, about 40 minutes.

Allow it to cool and remove the outer skin, stem and seeds.

Poke holes in the sweet potato with a fork. Microwave on high for 6 minutes, turning once half way through.

Slice the sweet potato open and scoop out the cooked potato.

Place the red pepper and sweet potato in a small food processor.

Add the greek yogurt and combine until smooth.

Add the juice from the lemon, and the spices to your desired taste and mix again.

Chill until cold, then serve with crackers or raw veggies.

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So tell me, what’s your favorite kind of dip?

Enjoy!
–Lindsay–

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Filed Under: Appetizer, Snack Tagged With: Sweet Potato

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Roz says

    January 21, 2011 at 9:42 PM

    I’ve had red pepper hummus, and I’ve had sweet potatoe hummus, but I’ve never had them together. And now I want to!!!! This looks amazing. It’s bookmarked! Have a great weekend.

    Reply
  2. sarah (sarah learns) says

    January 22, 2011 at 12:04 AM

    this looks sooooo good! i think my all time favorite dip is guac for sure! i don’t have it very often, so when i do it’s such a treat.

    Reply

Trackbacks

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  2. Chip & Dip Chicken Tenders | The Lean Green Bean says:
    March 1, 2011 at 6:05 AM

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  3. Dip-A-Dilla | The Lean Green Bean says:
    March 2, 2011 at 7:03 AM

    […] the moment, including lentils, penne pasta, peppers…when all of the sudden I remembered that Curried Sweet Potato Dip. I’m not sure what my fascination is with the dip this time around, but I can’t seem to […]

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  4. Lunchtime Brilliance | The Lean Green Bean says:
    May 17, 2011 at 6:02 AM

    […] chickpeas to snack on, hard boiled some eggs and made sweet potato hummus (very similar to my Curried Sweet Potato Dip, except I experimented with chickpeas because I was out of plain Greek […]

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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Learn how food affects your body.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

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