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Creamy Sweet Potato Queso Dip

A hot, smooth queso made with real sharp cheddar and Monterey Jack, with blended sweet potato for body, color and a low sweetness under the chiles.
Course Appetizer
Cuisine Tex-Mex
Keyword creamy sweet potato queso dip
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings

Ingredients

For the Queso

  • 1 medium sweet potato about 12 ounces, peeled and cut into 1 inch cubes
  • 1 ½ cups whole milk plus more for thinning
  • 2 cups sharp cheddar cheese shredded from a block
  • 1 cup Monterey Jack cheese shredded from a block
  • 2 teaspoons cornstarch
  • 10 ounces canned diced tomatoes with green chiles drained
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 2 cloves garlic grated
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt or to taste

To Serve

  • thick tortilla chips restaurant style

Instructions

Make the Base

  • Boil the sweet potato cubes in salted water for 12 to 15 minutes, until they fall apart easily against the side of the pot. Drain well.
  • Blend the drained sweet potato with ½ cup of the milk until completely smooth, with no lumps remaining.
  • Pour the puree into a saucepan with the remaining 1 cup milk, the grated garlic, chili powder and cumin. Warm over medium heat, whisking, until it steams gently. Do not let it boil.

Add the Cheese and Finish

  • Take the pan completely off the heat. Toss the shredded cheddar and Monterey Jack with the cornstarch.
  • Add the cheese one handful at a time, whisking each addition until it disappears fully before adding the next.
  • Stir in the drained tomatoes with green chiles, the lime juice and the salt. Taste and adjust the salt, then serve warm with thick tortilla chips.

Notes

  • Off the heat: Cheese added to a boiling base breaks and goes grainy with an oily surface. Residual pan heat is enough to melt it.
  • Shred your own: Pre-shredded cheese is coated with anti-caking starch that fights a smooth melt.
  • Boil, do not roast: Roasting the sweet potato darkens it and turns the dip muddy and stringy.
  • It tightens fast: Send it to the table slightly looser than you want it, and thin with warm milk a tablespoon at a time.
  • Storage: Up to 4 days refrigerated. Reheat over low heat with 2 to 3 tablespoons of milk, whisking constantly.