Peruvian Yellow Chili Cheese Potato Dip
Papa a la Huancaína Dip turns Peru’s classic potato dish into a scoopable dip made with ají amarillo, queso fresco, evaporated milk, crackers, oil, and lime. It is creamy, golden, gently spicy, and savory, with the familiar flavor of Huancaína sauce folded through tender potatoes. Serve it with boiled potatoes, eggs, lettuce cups, crackers, or grilled chicken.
Papa a la Huancaína Dip Recipe
Peruvian Yellow Chili Cheese Potato Dip
Papa a la Huancaína Dip turns Peru’s classic potato dish into a scoopable dip made with ají amarillo, queso fresco, evaporated milk, crackers, oil, and lime. It is creamy, golden, gently spicy, and savory, with the familiar flavor of Huancaína sauce folded through tender potatoes. Serve it with boiled potatoes, eggs, lettuce cups, crackers, or grilled…
Ingredients
Instructions
Serving Ideas
- Serve with lettuce leaves, crackers, boiled potatoes, or corn.
- Pair with grilled chicken, shrimp, or anticuchos.
- Use as a Peruvian-style party dip.
Chef Tips
- Use ají amarillo paste for the correct floral chili flavor.
- Do not over-mash the potatoes; keep some body.
- Adjust lime after resting.
Storage
Store refrigerated for up to 3 days. Stir before serving.
Allergen Notes
Contains dairy, gluten from crackers, and egg if optional egg is used.