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Brooks Tropicals


Boniato onion dip

Everyone knew the recipe: 1 package of dried onion soup mix and 1 container of sour cream. This no-effort party dip fell out of favor, but not because of flavor. Using an onion soup mix as a dip starter is still a great idea. Let's just change out the sour cream for some boniatos, the Cuban sweet potato. It's a tad more savory, perfect with the spicier chips now in favor.


1 lb. boniato
3 tbsp. to 1/8 cup heavy whipping cream
2 limes
2 pkgs. Onion Soup and Dip mix

Yield: 4 cups
Prep time: 10 minutes, plus 15 minutes of cooking and 2 hours of refrigeration.


1. Over medium-high heat, add 3 cups of water to a large saucepan. Bring to a boil.
2. Meanwhile, using a veggie peeler, peel the skin off the boniato. Discard the skin. Cut into 2"-thick chunks.
3. Add the boniato pieces to the boiling water. Bring back to a boil, then reduce heat to a simmer. Simmer for 15 minutes or until the boniato can be pierced by a fork.
4. Using tongs, add the boniato pieces to the bowl of a food processor. Add the whipping cream and the juice of 2 limes. Pulse until relatively smooth. Add additional whipping cream to achieve the texture you desire. Add the soup mix. Pulse until combined.
5. Refrigerate for at least 2 hours. Serve as a dip for chips or as a spread for bread.

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