Batata Queso Dip (contains Nuts) Recipe
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
Serving
Method
Preparing the Dip Base
- 1
Cook Sweet Potatoes
Peel and chop the sweet potatoes into small cubes. Place them in a pot of boiling water and cook for about 15-20 minutes or until tender. Drain and set aside.
- 2
Mix Ingredients
In a mixing bowl, combine the cooked sweet potatoes, ricotta cheese, hot smoked pimenton, maple syrup, salt, and black pepper. Mash together until smooth and creamy.
Preparing the Toppings
- 3
Prepare Walnuts
Chop the toasted walnuts coarsely and set aside.
- 4
Macreate Cranberries
In a small bowl, add the dried cranberries and pour hot water over them. Let them macerate for about 10 minutes to soften.
Grilling the Pita
- 5
Grill Pita
Preheat a grill or grill pan over medium heat. Cut the pita bread into quarters. Grill the pita pieces for about 2-3 minutes on each side or until they are crispy and have grill marks.
Serving the Dip
- 6
Assemble Dip
In a serving bowl, spread the sweet potato ricotta dip. Top it with the chopped walnuts and macerated cranberries.
- 7
Serve
Serve immediately with the grilled pita on the side for dipping.
