Batata Queso Dip Recipe
(Contains Nuts) sweet potato ricotta dip with hot smoked pimenton maple syrup, toasted walnuts, macerated dried cranberries, grilled pita
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Ingredients
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Dip Base
Toppings
Method
Dip Preparation
- 1
Cook Sweet Potatoes
Peel and chop the sweet potatoes into small cubes. Boil them in a pot of salted water for about 15-20 minutes, or until tender. Drain and set aside to cool.
- 2
Blend Dip Ingredients
In a mixing bowl, combine the cooked sweet potatoes, ricotta cheese, hot smoked pimentón, maple syrup, salt, and black pepper. Use a hand mixer or food processor to blend until smooth and creamy. Taste and adjust seasoning if necessary.
Topping Preparation
- 3
Toast Walnuts
Preheat a skillet over medium heat. Add the walnuts and toast them for about 5-7 minutes, stirring frequently until they are golden brown and fragrant. Remove from heat and chop coarsely.
- 4
Macérate Cranberries
In a small bowl, combine the dried cranberries with a splash of warm water or maple syrup. Allow them to soak for about 10 minutes to soften.
- 5
Grill Pita Bread
Preheat a grill or grill pan over medium heat. Cut the pita bread into halves or quarters and grill for 1-2 minutes on each side until slightly charred and warm.
Serving
- 6
Assemble and Serve
Spoon the sweet potato ricotta dip into a serving bowl. Top with the toasted walnuts and macerated cranberries. Serve warm with grilled pita pieces.
