A good option for both backyard barbecues and healthy snacking, this creamy Sweet Potato Black Bean Dip with Pickled Jalapenos benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavored salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos.
TIP: When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
- Pickled jalapenos
- 5 jalapeno peppers stemmed and sliced into thin rounds
- 1 garlic clove smashed
- 1/3 cup roughly chopped dill
- 1 tsp yellow mustard seeds
- 3/4 cup apple cider vinegar
- 1 Tbsp sugar
- 1 tsp kosher salt
- 1 cup peeled and cooked sweet potato
- 2 cups cooked or canned black beans
- 1/2 cup jarred salsa of choice
- 1 garlic clove minced
- Juice of 1/2 lime
- 1/2 tsp ground cumin
- 1/4 tsp salt
- To make pickled peppers, in glass jar, place jalapeno slices, garlic, dill, and mustard seeds, making sure there is at least 1 inch headroom at the top. In small saucepan, bring vinegar, 1/3 cup water, sugar, and salt to a slight simmer to dissolve sugar and salt. Pour vinegar mixture into jar, making sure contents are completely submerged. Let cool to room temperature, seal shut, and chill for at least 6 hours and up to 1 month.
- To make salsa, in food processor container, place sweet potato, black beans, salsa, garlic, lime juice, cumin, and salt, and blend until smooth.
- To serve, place dip in bowl and scatter on desired amount of pickled jalapeno slices.
Per serving: 110 calories; 5 g protein; 0 g total fat (0 g sat. fat); 21 g total carbohydrates (3 g sugars, 6 g fiber); 278 mg sodium