Root Veggie Crisps With Greek Yogurt Dip Recipes

GREEK YOGURT VEGGIE DIP RECIPE BY TASTY

Here's what you need: greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, green onion, green onion, dried minced garlic, dried minced onion

Provided by Tasty

Categories Appetizers

Time 30m

Yield 3 servings

Number Of Ingredients 11

Greek Yogurt Veggie Dip Recipe by Tasty image

Steps:

Slice green pepper.
In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
Enjoy!

Nutrition Facts : Calories 148 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 2 grams, Protein 14 grams, Sugar 17 grams

Ingredients

16 oz greek yogurt
3 tablespoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon pepper
½ teaspoon salt
1 teaspoon dried basil
1 tablespoon green onion
1 tablespoon green onion
½ teaspoon dried minced garlic
½ teaspoon dried minced onion

ROOT VEGGIE CRISPS WITH GREEK YOGURT DIP

My better half could not eat potatoes for a year (it's a long story), and used to make her own potato chips (crisps) from other sources, such as sweet potatoes and beets. The secret to this recipe is to slice the vegetables ultra thin. I use a mandolin or the slicing blade on my food processor. This makes a unique appetizer for a Super Bowl party!

Provided by wsf

Categories Dips and Spreads

Time 45m

Yield 6

Number Of Ingredients 16

Root Veggie Crisps with Greek Yogurt Dip image

Steps:

Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
Carefully fry beet, sweet potato, turnip, parsnip, and golden beet slices in the hot oil, working in batches, until golden brown, 2 to 4 minutes.
Remove vegetable chips with a slotted spoon and transfer to paper towels to drain. Allow to dry and cool.
Season chips with sea salt, cracked black pepper, and malt vinegar to taste.
Combine yogurt, parsley, mint, garlic, and green onions together in a bowl. Stir lemon juice, salt, and white pepper into yogurt mixture to your taste preference.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 25 g, Cholesterol 7.5 mg, Fat 18.2 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 3.6 g, Sodium 123.8 mg, Sugar 9.4 g

Ingredients

1 quart peanut oil for frying, or as needed
1 large beet, peeled and sliced paper-thin
1 large sweet potato, peeled and sliced paper-thin
1 turnip, peeled and sliced paper-thin
1 parsnip, peeled and sliced paper-thin
1 golden beet, peeled and sliced paper-thin
sea salt to taste
freshly cracked black pepper to taste
1 tablespoon malt vinegar, or to taste
1 cup plain Greek yogurt
¼ cup chopped fresh parsley
1 tablespoon chopped fresh mint
1 clove garlic, finely minced
4 green onions, finely chopped
2 tablespoons lemon juice, or to taste
salt and ground white pepper to taste

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Root Veggie Crisps With Greek Yogurt Dip Recipes

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