• 4 sweet potatoes, baked and cooled
• 2 cloves garlic
• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider or red wine vinegar
• ½ cup bottled roasted red peppers
• ¼ cup fresh cilantro, chopped
• 1 small fresh chili pepper
• 2 medium ripe fresh tomatoes peeled and seeded and chopped
• 4 to 5 green onions finely chopped

In a food processor, blend all the ingredients listed until smooth. Scoop into an airtight container and refrigerate. About thirty minutes before serving, place in a glass decorative bowl and serve with fresh veggies or whole wheat pita bread cut into triangles. This dip can be made a couple of days in advance and will store well in refrigerator for up to three days.