Spicy Sweet Potato Dip (aka Mock Bean Dip)

Spicy Sweet Potato Dip (aka Mock Bean Dip) (Low FODMAP) – Makes 4 servings

I created this dip as a substitute for the traditional canned bean dip that I love so much with salty corn chips.

Ingredients:

1/2 medium sweet potato, peeled, cubed and boiled until soft

1 medium Russet potato, peeled, cubed and boiled until soft

1 tsp cumin + ¼ tsp chile powder, heated in 2 T garlic oil until fragrant

1 T light vinegar, like rice vinegar

1-2 tsp Tabasco or other hot sauce with vinegar (or more to taste)

Salt (smoked salt is really good) and pepper to taste

Instructions:

Stir sweet potato and potato into spice oil and stir until warmed through and coated with spices.

Mash potatoes until smooth and creamy with salt, pepper and Tabasco to taste. Adjust seasonings as desired. The salt and vinegar are critical to the flavor of this dip if you're looking to recreate the flavor of canned bean dip.

Add more garlic oil if consistency is too dry and more vinegar for more acidity.

Serve with corn chips.