Veggie Chips & Ricotta Feta Dip

  • Prep Time 20 min
  • Total Time 1 h 30 min
  • Makes: 5 cups/1.25 L

Ingredients

  • 1 tbsp olive oil 15 mL
  • 1 carrot, peeled
  • 1 parsnip, peeled
  • 1 sweet potato, peeled
  • 1 beet, peeled
  • ¼ cup low-fat ricotta 60 mL
  • ¼ cup 2% plain yogourt 60 mL
  • ¼ tsp garlic powder 1 mL
  • 2 tbsp finely crumbled feta 30 mL

Directions

  • Step 1

    Preheat oven to 225ºF (110ºC). Brush 4 parchment-lined baking sheets (15 x 11-in./38 x 28-cm) with olive oil.

  • Step 2

    Use mandoline slicer (with guard) to slice carrot, parsnip, sweet potato and beet into 1/16-in. (2-mm) thick slices. Arrange in single layer on baking sheets. Bake, rotating sheets occasionally, 60 to 75 min. or until chips are dried and slightly crisp. Transfer sheets to wire racks to cool completely.

  • Step 3

    Meanwhile, in bowl, mix ricotta, yogourt and garlic powder. Fold in feta. Serve with veggie chips.

Tip

Add 1 tsp (5 mL) finely grated lemon zest to dip.

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Nutrition Facts

  • Nutrition Description Per serving (¼ of the recipe):
  • Calories 120
  • Fat 6 g
  • Saturated Fat 2 g
  • Carbs 15 g
  • Sugar 6 g
  • Protein 4 g
  • Cholesterol 10 mg
  • Fibre 3 g
  • Sodium 115 mg