Veggie Chips & Ricotta Feta Dip
Prep Time
Makes
Cooking Mode
1 tbsp olive oil
1 carrot, peeled
1 parsnip, peeled
1 sweet potato, peeled
1 beet, peeled
¼ cup low-fat ricotta
¼ cup 2% plain yogourt
¼ tsp garlic powder
2 tbsp finely crumbled feta
1 tbsp olive oil
1 carrot, peeled
1 parsnip, peeled
1 sweet potato, peeled
1 beet, peeled
¼ cup low-fat ricotta
¼ cup 2% plain yogourt
¼ tsp garlic powder
2 tbsp finely crumbled feta
Directions
1Preheat oven to 225ºF (110ºC). Brush 4 parchment-lined baking sheets (15 x 11-in./38 x 28-cm) with olive oil.
2Use 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.
3Meanwhile, in bowl, mix ricotta, yogourt and garlic powder. Fold in feta. Serve with veggie chips.
Tips
1
Add 1 tsp (5 mL) finely grated lemon zest to dip.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
