Rachel’s Virtual Baby Shower: Sweet Potato Pie Dip with Pie Crust Dippers

It’s a surprise virtual baby shower for Rachel of Rachel Cooks! She is expecting her second little joy and to celebrate Brandy (Nutmeg Nanny) & Brandi (Bran Appetit) put together this awesome baby shower full of great food bloggers and delicious food. Congrats Rachel!!

I decided to make a seasonally appropriate dip with one of my dip ingredients – Chobani Greek yogurt! Combined with pureed sweet potato, brown sugar, maple syrup, spices, pecans and little pieces of pie crust to dunk into it, this dip tastes just like sweet potato pie.


Makes about 3-1/2 cups dip and 3 dozen dippers



1 pie crust (home made or refrigerated*)

1 Tbsp unsalted butter, melted

Cinnamon-sugar, for sprinkling


2 cups vanilla Greek yogurt (I used 0% Chobani)

1 cup sweet potato puree (about 1 potato)

1/4 cup brown sugar

1 Tbsp maple syrup

1 tsp cinnamon

1/2 tsp nutmeg

Pinch salt

1/2 cup chopped pecans


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
  2. For the pie crust dippers, unroll pie crust and cut out desired shapes. Re-roll as needed. Place cutouts on prepared baking sheet about 1-inch apart (they will not spread much). Brush with melted butter and sprinkle with cinnamon-sugar.
  3. Bake 7-10 minutes until golden. Cool completely.
  4. For the dip, in a medium bowl, mix Greek yogurt, sweet potato, brown sugar, maple syrup and spices until well incorporated. Stir in the chopped pecans.
  5. Place in serving bowl and serve with pie crust dippers or gingersnaps.

* I noticed that when using store bought pie crusts, the cutouts from the re-rolled dough puffed up and shrank when baked. For this reason I think it would be better to use homemade.

Source: Dip is a Spiffy Cookie original. Pie Crust Dippers from Crazy for Crust.

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