Charlotte, North Carolina’s Supperland—one of our 10 Best New Restaurants of 2022—is a “Southern steakhouse meets church potluck,” so chef Chris Rogiensk felt it was only fitting to include a dip that would please just about everyone. He uses local sweet potatoes along with blue cheese to make a creamy dip that tastes something like a Southern spin on queso. At the restaurant they use prime rib scraps to make a crispy crackling dip topper, but toasted spiced walnuts or pecans can add similar crunch.
Bake the sweet potatoes up to several days in advance and blend just before you plan to serve the dip, alongside plenty of potato chips for the ultimate luscious bite.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
4–6 servings
4
medium sweet potatoes (about 2½ lb.)
4½
oz. blue cheese, crumbled
3
oz. cream cheese
⅓
cup heavy cream
⅓
cup whole milk
1¼
tsp. freshly ground black pepper
2
tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
Finely chopped chives (for serving)
1
8-oz. bag potato chips (such as Cape Cod)
Preparation
Step 1
Preheat oven to 375°. Using a fork, poke 4 medium sweet potatoes (about 2½ lb.) in several places and arrange on a rimmed baking sheet. Bake until tender, about 1 hour. Remove from oven; let sit until cool enough to handle.
Step 2
Halve potatoes lengthwise and scoop flesh out of skins into a food processor or blender; discard skins. Add 4½ oz. blue cheese, crumbled, 3 oz. cream cheese, ⅓ cup heavy cream, ⅓ cup whole milk, 1¼ tsp. freshly ground black pepper, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and process or blend until smooth. Taste dip and season with more salt if needed.
Step 3
Transfer dip to a small bowl and top with finely chopped chives. Serve on a platter with one 8-oz. bag potato chips.
