Ingredients
Martin’s Bread Loaf of choice: Martin’s Potato Bread, Martin’s Whole Wheat Potato Bread, or Martin’s Old-Fashioned Real Butter Bread
1 Large Sweet Potato
1-2 Teaspoons Olive Oil
3 Tablespoons Tahini Paste
3 Cloves Garlic
1/2-1 Teaspoon Salt, to taste
1/2 Teaspoon Cayenne Pepper
1/4 Teaspoon Smoked Paprika
1/4 Teaspoon Cumin
1/2 Lime
Directions
To make “crackers,” flatten each slice of bread with a rolling pin, then cut out shapes using desired cookie cutter. Layer the shapes on a baking sheet, spray with cooking spray, and bake at 350 F for 7-10 minutes, until golden brown and lightly toasted. (Note: These can be prepared ahead of time and stored for a few hours until ready to serve the dip.)
To make dip: Preheat oven to 375 F.
Wrap sweet potato in aluminum foil. Wrap garlic cloves in aluminum foil.
Bake sweet potato for 30 minutes or until tender and easily able to be mashed with fork. Using the same oven, bake garlic cloves for 20 minutes.
Allow to cool slightly, remove sweet potato from skin add to a blender or food processor. Remove garlic from casing and add to blender or food processor. Puree until smooth.
Add tahini paste, salt, cayenne pepper, smoked paprika, cumin, and the juice from 1/2 a lime. Blend well.
Pour contents into a small serving bowl and surround with bread crackers. Enjoy!
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