Layered Dip

First layer

  • 1 medium sweet potato, cut into cubes then tossed in coconut oil and roasted until crunchy on the edges.
  • 100g bone broth or chicken stock. (Water would do but add a bit of extra salt for flavour if using.)

Method:

  1. Smash roasted sweet potato cubes with salt (to taste) and add bone broth or water until the consistency you like is reached. TM: 5 secs/speed 4.

Second layer:

  • 150g of your favourite plain yoghurt.

Third layer:

  • 1/2 red onion, finely diced
  • 500g fresh chopped tomatoes
  • 1 tsp sea salt and your favourite herbs chopped and added to it.

Method:

  1. Sit in a sieve (or steamer basket if you have a Thermomix) and let the tomatoes drain for around 3 hours. (Keep the liquid to drink or use in soups.)
  2. Once drained spread over the yoghurt.

Fourth layer:

1 large or 2 small avocados

1/2 tsp salt

2 tbsp lemon juice

1 tsp chopped herbs (parsley or mint)

Method:

  1. Smash avocado flesh with salt to taste and lemon juice.

Fifth Layer:

  • 200g extra sour cream 
  • 1 tbsp chopped parsley
  • 1/2 tsp sweet paprika 

To assemble:

  1. In a shallow glass bowl press in a layer of sweet potato.
  2. Top with sour cream/yoghurt then spread a tomato layer over the sour cream.
  3. Add the avocado and finally, the extra sour cream over the avocado layer (helps to stop it going grey so quickly).
  4. Sprinkle with chopped parsley and paprika.
  5. Enjoy with friends as it makes a BIG dip!!!
  6. Dig deep so you get a little of everything.
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