Foodily

May 21, 2021
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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.

Ingredients

4–6 servings

medium sweet potatoes (about 2½ lb.)

4½

oz. blue cheese, crumbled

oz. cream cheese

⅓

cup heavy cream

⅓

cup whole milk

1¼

tsp. freshly ground black pepper

tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

Finely chopped chives (for serving)

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.