This past weekend was THE Red River Shootout between the University of Texas and some school in Oklahoma (sorry…”someone” hijacked my keyboard). In fact it was the 109th meeting between the two schools and took place in Dallas TX where the rivalry has been played nearly every year since 1912. Apparently it ranks as one of the top rivalry games in college football with the likes of Michigan-Ohio State and Army-Navy. I must say it’s quite the spectacle seeing the stadium divided right down the middle – burnt orange on one side, crimson on the other. As a Longhorn by marriage, I root for the Horns, but I’m not fired up enough to make the 3+ hour drive to Dallas just for a football game. My husband, however, is quick to remind me that it’s not “JUST” a game. Every year he hopes that we are going and every year his dream gets crushed.
But because I have a heart and I do feel sorry for the guy, I tried to make our place as exciting as possible so that he wouldn’t feel like he was missing out. I’m pretty sure I didn’t fool him, but hey…a girl can try.
Since you can’t watch football without munching on something, I made one of our favorites – layered dip – except this time, I spiced things up to go along with the theme of “keep things exciting.”
So you may be wondering why there are sweet potatoes in layered dip. That’s because I’ve used them to replace the refried beans. Their thick, creamy consistency really mimics the traditional layer but with added roasted and sweet layers of flavor. You can boil or steam the potatoes if you’d prefer, but roasting, I feel, really intensifies the flavor. Once the potatoes are soft, puree them using a blender or by hand.
To the sweet potatoes, add black beans, salsa, hatch chiles, cumin, and chili powder, and the first layer is done!
Then, rather than using sour cream (and that tanginess is much needed to balance out the sweetness/spicyness), I spread a layer of Greek yogurt. Next, I topped with heaping amounts of tomatoes, romaine lettuce, avocado, scallions and….
shredded cheese! I used my current obsession - Cabot Alpine Cheddar…#cheddarisbetter
If you’re making this way in advance (e.g. the night before), I recommend you save the veggie layers until you’re ready to serve (a few hours before is fine). This is to ensure that the veggies don’t get overly soft and make the dip too watery.
Serve with your favorite dippers (I like the chips from Trader Joe’s) and watch it disappear instantaneously!
Easy Layered Dip with Sweet Potatoes
Serves 12 (1/2 cup per serving)
- 2 cups of roasted and mashed sweet potatoes
- 1 (15 oz.) can no sodium black beans, rinsed
- ½ cup salsa
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ cup roasted hatch chiles (or jalapeno slices)
- ½ cup plain Greek yogurt
- 1 ½ cups chopped romaine lettuce
- 1 medium tomato, chopped
- 1 avocado, diced and tossed in lime juice
- ¼ cup scallions, chopped
- 1 cup shredded cheddar cheese (I used Cabot)
- Roast the sweet potatoes and mash using a blender or by hand. Transfer to a large mixing bowl. Add black beans, salsa, chili powder, cumin, and hatch chiles to the bowl and mix well. Transfer to a shallow 2-quart dish and spread evenly.
- Spread a layer of Greek yogurt.
- Top with romaine lettuce, tomatoes, avocado, scallions, and finally, cheese.
- Refrigerate before serving.