Fall always feels like a bit of a slippery slope in terms of food. Once the kids are back in school, it’s football season, which leads right into the holidays. I always feel like time goes quicker during these months and by the time I’m ready to enjoy fall, it’s Thanksgiving. And so, I always like to plan ahead with ideas for parties and holidays, usually starting in September!
It feels like once a week I’m whipping together some kind of party food, and among my friends, I’ve become the person notorious for showing up with something that is heavy on the vegetable side, but still delicious.
Vegan Bean Dip
The flavor sweet potatoes take on from the roasting process is a concentrated flavor mixed with sweet and earthy. I love to pair that with the smoky spiciness of chipotle peppers.
I keep a small bag of chipotle peppers in adobo sauce stashed in my freezer especially for making dips like this. I pull it out, add it to the dish. I also like using chipotle peppers in homemade chilis, enchilada sauces, and mixed as a marinade for roasted sweet potatoes.
A Dip Fit for a Party!
This dip is one of my go-to party dips. I like to pair it with crackers, fresh vegetables, or toasted bread for an easy-to-transport appetizer. I also love how bright the color is; the dip’s a great conversation starter as people are usually curious what’s in it.
Ways to Use Leftover Dip
Best of all, leftover dip can be then used in enchiladas or quesadillas. The dip makes an excellent filling for enchiladas: simply top with enchilada sauce and cheese (or avocado to keep vegan). Or spread the dip with a bit of cheese between two tortillas for an easy lunch or snack.
More Great Party Dips!
- Easy Artichoke Dip
- Caramelized Onion Dip
- Buffalo Chicken Dip
- Spinach Artichoke Dip with Bacon
- Hot Reuben Dip
Sweet Potato White Bean Dip
Note from the Editors: During testing, we found that we preferred the flavor and texture of this dip when it was served cold, though you could definitely also serve it at room temperature!
- 1 pound sweet potatoes
- 2 shallots (about 1/4 pound), cut into 4 pieces each
- 4 tablespoons olive oil, divided
- 1 teaspoon sea salt
- 1 15-ounce can (or 1 1/2 cups cooked) white beans, drained (reserve the liquid) and rinsed
- 1 to 2 chipotles in adobo sauce
- 2 tablespoons lime juice
- 1/4 cup cilantro, plus more for serving
- For serving:
- Chopped cilantro
Roast the sweet potatoes:
Preheat your oven to 450 ̊F. Peel the sweet potatoes and cut into 1 1/2-inch cubes.
Place both the sweet potatoes and shallots on a rimmed baking sheet and toss with 2 tablespoons of olive oil and sea salt. Roast until the sweet potatoes are tender, about 25 to 30 minutes.
Make the dip:
Place the roasted sweet potatoes and shallots in a food processor or blender along with the white beans, 2 tablespoons olive oil, chipotles, lime juice, and cilantro. Puree, adding reserved bean liquid as needed, until the dip is smooth and thick, like a hummus would be.
Serve the dip:
Serve immediately or refrigerate until needed; serve room temperature or cold. Sprinkle the top of the dip with cilantro, and serve with your favorite tortilla chips or an assortment of fresh vegetables.