Presented by Castor & Pollux

Upgrade your party app skills with this smoky sweet-potato dip (and the dog-friendly dish to match)


Whenever invites go out for a casual (dog-friendly, obvi) shindig at your place, the same thing tends to happen. You spend 95 percent of prep time ensuring every inch of your home is spotless (ahem, your canine BFF sheds more than you’d like) and choosing the right Instagram-worthy entree and dessert. Hors d’oeuvres fall to the wayside.

Instead of tossing quinoa chips into a bowl for the umpteenth time, bookmark this veggie-powered dip that’s irresistible to crowds. This ultimate party snack is loaded with organic sweet potatoes, creamy cannellini beans, and savory bits of organic rotisserie chicken (just leave that out for vegetarians).

While guests grub and toast to vacation season, you can show your pooch—AKA the captain of your welcome-home committee and canine-in-chief of couch cuddles—a little love with a hearty bowl of Castor & Pollux ORGANIX®, packed with organic chicken and organic produce like sweet potatoes and blueberries.

That way, while you’re enjoying grilled veggies and farm-to-table dip, your pooch can also enjoy a delicious meal that you can feel good about. It’s a good time for you and your fur babies.

Smoky Sweet Potato and White Bean Dip

  • Prep Time
    10 minutes
  • Cook Time
    40 minutes
  • Servings
    4-6 people
  • Dietary
    Icon for Dairy-free
    Icon for Gluten-free
    Icon for Paleo

Ingredients

  • medium organic sweet potatoes
    2 medium organic sweet potatoes cut into bite sized pieces
  • large organic onion
    ½ large organic onion cut into bite sized chunks
  • organic garlic cloves
    2 organic garlic cloves peeled
  • smoked paprika
    2 tsp smoked paprika
  • olive oil
    2-3 Tbsp olive oil
  • organic white cannellini beans
    1 15 oz can organic white cannellini beans rinsed and drained
  • lime juice
    1 Tbsp lime juice freshly squeezed
  • organic rotisserie chicken
    1 cup organic rotisserie chicken chopped
  • organic fresh cilantro
    3 Tbsp organic fresh cilantro thinly sliced
  • Sea salt and black pepper
    Sea salt and black pepper to taste

Instructions

  1. Preheat the oven to 400°F.

  2. On a sheet pan, toss the sweet potato cubes, onion, garlic cloves, and smoked paprika with olive oil. Spread the mixture evenly, sprinkle with sea salt, and bake for 30-40 minutes until the potatoes are brown and caramelized.

  3. In a food processor, add ¾ of the roasted vegetable mixture and the white beans together, saving a handful of vegetables to top the dip. Blend until smooth with the lime juice. Season with sea salt, pepper, and more lime to taste.

  4. Pour the dip into a bowl and fold in the chicken plus 2 Tbsp of the cilantro. Garnish with the reserved vegetables and cilantro before serving.

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