Your guests will love this unique and tasty dip. To cut the carb content of this recipe even more, use raw veggies to dip instead of pita chips.
Prep Time: 15 minutes
Serving Size: 1/2 cup dip, ½ pita (4 pita chips)
1 10-ounce large sweet potato (or 2 medium), peeled and cut into 1-inch chunks
1 tablespoon Olive oil
2 tablespoons sweet curry powder
1 teaspoon ground black pepper
¼ cup toasted pine nuts
¼ cup sundried tomatoes (dried, not packed in oil)
2 whole wheat pitas, cut into eighths
1 tablespoon garlic powder
1 teaspoon paprika, divided
MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and this dip can be gluten-free. Use raw veggies instead of pita chips for dipping.