Sweet Potato Whipped Feta Dip
Ingredients
- 8 ounces crumbled feta cheese
- 1 cup mashed sweet potatoes skin removed
- 1 whole Medjool date pitted
- 2 tablespoons water or more if needed
Topping:
- 5 whole Medjool dates pitted & chopped
- 1 teaspoon fresh rosemary finely chopped
- ¼ cup pecans chopped
- Optional: Rosemary sprigs and additional crumbled feta for garnish
Serve With:
- Toasted bread slices
- Your favorite crackers
Instructions
- Soak 1 Medjool date in warm water for about 5 minutes.
- To make the topping, in a small bowl, combine the chopped dates, rosemary, and pecans. Set aside.
- To make the dip, add the mashed sweet potato, crumbled feta, the soaked date, and 2 tablespoons of water to a blender or food processor. Blend until the mixture is smooth and creamy. Depending on your blender or food processor, it might take a minute or two, or an additional tablespoon of water to reach the perfect consistency.
- Scoop the dip into a bowl and top it with the date mixtures. Garnish with additional crumbled feta and rosemary sprigs, if desired.
- Serve with toasted bread or your favorite crackers and enjoy!
Video
Notes
Nutrition Information: (serving: ¼ cup) Calories: 147 | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Fiber: 2g | Sugar: 14g | Sodium: 159mg