This sweet potato dip is a healthier version of your favorite layered Mexican dip recipe. You’ll love these whole food layers. Serve this as a dip with air fryer tortilla chips or use it with your favorite vegan Mexican dishes!
I took this sweet potato dip to my book reading club gathering and they raved about it. Usually, I only get a reaction like that from people who are somehow motivated to say nice things to me, like my family.
But the ladies in my book reading club? They don’t hold back on their opinions! In fact, the whole notion of a book reading club is that we’re all there with different opinions about the same thing and we talk it through…while drinking wine and eating good food. So when this group agreed that they loved this dip, I knew it was a winner.
They sell sweet potatoes at my grocery store 24 hours a day, 7 days a week, but somehow sweet potatoes fall into the apples and pumpkin category for me – they scream fall. But here’s a recipe that shows how you can use it all year long!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Black beans
- Ground flaxseed
- Garlic powder
- Sweet Potato Nacho Cheese
- Quinoa cooked
- Taco seasoning
- Vegan guacamole
- Black olives
- Fresh tomatoes
- Vegan cheddar cheese
- Tortilla chips
How to Make Sweet Potato Seven Layer Dip
The goal with this recipe was to take the traditional seven layer dip and make it whole foods, plant-based. You know, healthy!
- Layer One: Prepare the Black Bean Dip by combing black beans, salsa, ground flax seed, and garlic in a blender or food processor and pulse until smooth. Spread across the bottom of a deep-dished serving plate.
- Layer Two: Spoon the Sweet Potato Nacho Cheese over the black bean mixture on the serving plate, reserving 1 tablespoon.
- Layer Three: Prepare the Quinoa Taco Filling by combining cooked quinoa, taco seasoning and remaining paprika in a medium bowl. Add one tablespoon of the sweet potato mixture (reserved from step above) to the quinoa mixture and stir until combined (this helps the quinoa stay together better for dipping purposes). Then spread the prepared Quinoa Taco Filling over the Sweet Potato layer.
- Layer Four: Drop spoonfuls of the guacamole along the outside edge over the quinoa layer and then work your way inward, using the back of your spoon to spread it evenly across the top.
- Layers Five – Seven: Top the dip with layers of chopped black olives, diced tomatoes, and vegan shredded cheese. Cover and refrigerate until ready to serve.
- Serve with tortilla chips, corn chips, or chopped veggies.
Obviously the vegan cheddar cheese is not necessarily plant-based so you can leave that out if you’d like. For a cheesy flavor, you can sprinkle some vegan parmesan over the top.
I figured it would be perfect to showcase these cheesy sweet potatoes with layers of taco-flavored quinoa, salsa-infused black beans, and all the toppings like black olives and diced tomatoes that make this new fall flavored dip something to be remembered at your party, whatever the theme!
Sweet Potato Hummus
- 1 tablespoon olive oil, divided
- 1 large sweet potato
- 3 cloves garlic, peeled and chopped
- 3 tablespoons tahini
- ½ teaspoon chili powder
- 1 teaspoon smoked paprika shredded
- 1 tablespoon lime juice
- 3 to 4 tablespoons water
- Heat 2 teaspoons olive in a skillet over medium heat.
- Peel the sweet potato and cut it into cubes. Add the cubes to the skillet and cook for 5 minutes, until tender. Remove from heat and stir in the garlic. Let this sit for several minutes until the garlic is tender.
- Add the remaining ingredients and the reserved olive oil to a food processor. Pulse until smooth. Add the sweet potato and garlic mixture and pulse until smooth. Add water, one tablespoon at a time until you achieve a nice consistency.
- Garnish with drizzles of olive oil and smoked paprika. Serve with toptortilla chips, corn chips, or chopped veggies.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.