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Loaded Mashed Sweet Potato Dip

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 time35 min
Total time1hr 0min
ServingsMakes 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
  • 1 lb. sweet potatoes (about 2), peeled, cooked and mashed (about 1-1/2 cups)
  • ½ tsp. ground cumin
  • ¼ 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
  • 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
  • Substitute
    Prepare using shredded pepper Jack cheese or reduced-fat shredded cheddar and Monterey Jack cheese.
  • Substitute
    Serve 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.


Nutrition Information

Nutrition Per Serving

 % 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 A20 %DV
Vitamin C6 %DV
Calcium6 %DV
Iron6 %DV

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