Sweet Potato Black Bean Dip with Pickled Jalapenos
  • Pickled jalapenos
  • 5 jalapeno peppersstemmed and sliced into thin rounds
  • 1 garlic clovesmashed
  • 1/3cup roughly chopped dill
  • 1tsp yellow mustard seeds
  • 3/4cup apple cider vinegar
  • 1 Tbsp sugar
  • 1tsp kosher salt
  • Salsa
  • 1cup peeled and cooked sweet potato
  • 2cups cooked or canned black beans
  • 1/2cup jarred salsa of choice
  • 1 garlic cloveminced
  • Juice of 1/2 lime
  • 1/2tsp ground cumin
  • 1/4tsp salt
  1. 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.
  2. To make salsa, in food processor container, place sweet potato, black beans, salsa, garlic, lime juice, cumin, and salt, and blend until smooth.
  3. To serve, place dip in bowl and scatter on desired amount of pickled jalapeno slices.
Recipe Notes

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