Health & Wellness Coach, Alisa Fairbanks prepared a delicious, healthy Mexican dip for Cinco de Mayo. Click here for more information about Alisa.
Dairy-Free Creamy Mexican Dip
1 medium-large white sweet potato, peeled and cubed
2 cloves garlic
1/2 large avocado, sliced into quarters
1 lime, juiced
1/4 cup extra virgin olive oil
14 oz container fresh salsa (mild, medium or hot)
Sea salt and black pepper, to taste
1/2 cup fresh cilantro
Pinch of cayenne, optional
Cook sweet potato cubes in a steamer basket over medium heat for about 10 minutes or until tender.
Add the cooked sweet potato to a food processor with the garlic, avocado, lime juice, olive oil, sea salt and black pepper. Blend until smooth, scraping down the sides with a spatula as needed.
Next, add the salsa and cilantro, and pulse several times to incorporate it into the sweet potato mixture. Taste and add pinch of cayenne (or more) if you want it a bit spicier.
Serve warm, at room temperature, or cold with sliced veggies, plantain chips, grain-free tortillas (this variation is also gum-free), or grain-free tortilla chips. It also makes for a tasty topping on tacos, salads, etc.