RECIPE # 4814 - SPICY SWEET POTATO DIP - Wednesday, April 25, 20 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4814 - SPICY SWEET POTATO DIP - Wednesday, April 25, 2012

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TRACY NOERPER / SOUTHEAST DAIRY INDUSTRY ASSOCIATION

1 medium sweet potato

1 canned chipotle pepper in adobo sauce

2 T fresh squeezed lime juice

1 T salsa

1/4 c (2 oz) shredded Pepper Jack or Reduced Fat Pepper Jack cheese

Directions:

Preheat oven to 350 degrees. Bake sweet potato at 350 degrees for 45 minutes or until tender. Let cool slightly and peel.

Place baked sweet potato in small food processor or blender; add remaining ingredients. Pulse until well combined. Serve warm with fresh veggies, crackers or tortilla chips.

Nutrition Information: Calories: 110, Fat: 5.5g, Saturated Fat: 3.6g, Sodium: 257mg., Carbohydrate: 10g, Fiber: 1.6g, Protein: 6g, Calcium: 158mg.

Cucumber-Yogurt Dip

1 c lowfat plain yogurt

4 oz. lowfat cream cheese

1/2 c diced, seeded cucumber

1 clove garlic, minced

1 T chopped fresh dill

1 t lemon juice

1/2 t black pepper

1 t lemon zest

Optional garnish:

Cucumber, sliced thin

Julienne mint leaves

Stir yogurt and cream cheese until smooth. Add remaining ingredients; stir to blend.

Serve with raw or blanched vegetables, such as carrots, celery, tomatoes or zucchini.

Nutrition Information:

Calories: 150, Total Fat: 8 g, Saturated Fat: 4 g, Cholesterol: 25 mg, Sodium: 170 mg, Calcium: 20% Daily Value, Protein: 9 g, Carbohydrates: 10 g, Dietary Fiber: 1 g

 

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