Can It Be True? Healthy Chips ‘n Dip?
You are going to love this adventurous hors d’oeuvre dish and it’s healthy too!!
Sweet, Spicy, Creamy and Cheesy. Wow, it has it all!
This recipe starts off with one of my favorites—roasted sweet potatoes, garlic and beets— called sweets ‘n beets. It’s a great combination of flavors and it creates a colorful presentation. The sweet potatoes add just a bit of sweetness.
The beets add beautiful color and nutrition. And then a small hit of spice to bring it all together. By the way, these roasted vegetables make a wonderful vegetable side dish for any meal.
Then I added a simple Creamy Goat Cheese Dip as well. This dip is a little tart and adds creaminess.
Parmesan Cheese Crisps are very simple to make and seem to please everyone of all ages! They are crispy and sturdy enough for dipping.
Spicy Sweets ‘n Beets Dip
1 1/2 medium raw beets
1 medium sweet potato
1 clove garlic, minced
Olive or avocado oil
Salt & Pepper
1/8-1/4 teaspoon Chipotle or Cayenne pepper, or to taste
Preheat oven to 450°
Trim and scrub beets and sweet potatoes and chop into small cubes. Lay them out in a single layer on a parchment-lined cooking sheet. Add minced garlic, salt and pepper and then drizzle with a small amount of olive or avocado oil.
Roast for about 25-30 min until veggies are tender. Cool.
Place roasted vegetables and chipotle or cayenne pepper in a food processor and process until thick and smooth. Check salt and spice. This dip is best if served right away. But if refrigerated, bring dip to room temperature before serving and assembling.
Creamy Goat Cheese Dip
4 oz soft goat cheese
1/4 c coconut cream (take from the top of a can of good coconut milk)
1 garlic clove, minced
1/2-1 teaspoon of minced fresh basil or thyme
Pinch of sea salt
Pinch of white pepper
Mash the cheese into the coconut cream and stir in the minced garlic.
Heat over medium heat, stirring regularly, until cheese melts and the liquid simmers.
Cook the cheese dip for about 5-10 minutes. The longer you cook the dip, the thicker it will become. Season with minced herbs, salt and pepper. Cool to room temperature.
Best to serve this dip right away. If you refrigerate before serving, you will need to let this dip come to room temperature before serving.
Parmesan Cheese Crisps
1/2 cup grated Parmesan cheese (More or less, depending on how many chips you want to make)
Preheat the oven to 350°
Place grated cheese a tablespoon at a time 1-2” apart onto a parchment-lined cookie sheet. Bake 8-10 minutes or until slightly browned on the bottom and edges. Remove carefully to a cooling rack.
You can bake them in the oven as shown above or “bake” them in a cast iron skillet for a crispier-browned chip. For skillet method, heat a large dry cast iron skillet to medium heat. Spoon the cheese by tablespoons into separate piles in the hot skillet. Cook until crackers are lightly browned. Remove to a cooling rack.
Put It All Together
Place the Spicy Sweets ‘n Beets dip in a serving bowl. Add the Goat Cheese Dip on one edge of the bowl next to the Spicy Sweets ‘n Beets dip. To serve, place the bowl containing the dips on top of a serving platter and place the crackers around the edge of the bowl. Enjoy!
Sandy McCall’s day job is working as the Broker/Owner of Southern Life Realty. When she’s not being the
“mad scientist” in the kitchen or loving-up her cat, dogs or chickens, she enjoys being a Food Writer …
• Facebook Blog: “Sandy’s Food For Thought”
• Food Writer: “Sandy’s Food For Thought” at 50PlusLivingWNC.com
• Food Writer: WholeLifeChallenge.com
For Foodie questions, email SandysFoodForThought@gmail.com