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Loaded Mashed Sweet Potato Dip

Looking for a fun, new Mexican dip? You may be surprised to love mashed sweet potatoes topped with cheeses, corn, beans, jalapeños and cilantro in this zesty party dip!

Prep time

35 min

Total time

1 hr

Servings

Makes 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each.

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    Ingredients
    • 1 lb. sweet potatoes (about 2), peeled, cooked and mashed (about 1-1/2 cups)
    • 1/2 tsp. ground cumin
    • 1/4 tsp. garlic powder
    • 1 cup shredded cheddar and Monterey Jack cheeses, divided
    • 1 cup frozen corn
    • 1 can (8 oz.) black beans, rinsed
    • 1 Tbsp. chopped jalapeño peppers
    • 1 Tbsp. chopped fresh cilantro
    •  WHEAT THINS Original Snacks
Preparation
  • Heat oven to 350°F.
  • Mix potatoes, cumin and garlic powder until blended; spread onto bottom of 2-qt. baking dish or 9-inch pie plate sprayed with cooking spray.
  • Top with 3/4 cup cheese, corn, beans and remaining cheese.
  • Bake 20 to 25 min. or until dip is heated through and cheese is melted.
  • Sprinkle with peppers and cilantro.
  • Serve with WHEAT THINS.

Nutrition Notes

The sweet potatoes add both flavor and an excellent source of vitamin A to this easy-to-make hot dip that can help you eat right.

Recipe Tips

SubstitutePrepare using shredded pepper Jack cheese or reduced-fat shredded cheddar and Monterey Jack cheese.

SubstituteServe with WHEAT THINS Big Snacks instead of the WHEAT THINS Original Snacks. Makes 24 servings, 2 Tbsp. dip and 11 WHEAT THINS Big Snacks each.

218630
Amount per serving Calories 190
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 5mg
Sodium 280mg
Carbohydrate 29g
Dietary Fiber 3g
Total Sugars 6g
Protein 4g
Vitamin A 20% DV
Vitamin C 6% DV
Calcium 6% DV
Iron 6% DV

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