Healthy Taro Dip

Featured in the Honolulu Star-Advertiser on August 5, 2015.
Recipe compliments of Chef Ori Kaiulani Li.



Healthy Taro Dip

  • 2 large dasheen or any soft texture or wetland taro (available at local grocery stores or Chinatown)
  • 1 medium purple sweet potato
  • 1 tablespoon chopped cilantro
  • 1 teaspoon pine nuts, roasted
  • 1/2 teaspoon sesame seeds
  • Juice from half a lemon
  • Water as needed
  • Salt and pepper to taste
  • Pinch of chili powder


  1. In a large pot, submerge taro and sweet potato (both with skin on) in water to cover, bring to a boil for 45 minutes.
  2. Let cool and remove skin.
  3. In a food processor or blender, puree cooked taro and sweet potato until smooth.
  4. Blend in cilantro, roasted pine nuts and sesame seeds.
  5. Add lemon juice and water to desired consistency.
  6. Season with salt, pepper and chili powder.
  7. Serve with an assortment of chips or vegetables.

Makes 4 servings.

Approximate Nutrient Analysis per 2 tablespoon serving (not including salt to taste):
45 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 5 mg sodium, 10 g carbohydrate, 2 g fiber, 1 g sugar, 0 g protein


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