Veggie Chips & Ricotta Feta Dip

5 cups
Easy
Appetizers

Characteristics

Nutritional Facts Per Serving

120
Calories
4 g
Protein
15 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 120
  • Lipides 6 g
    • Saturated fat  2 g
  • Cholesterol 10 mg
  • Sodium  115 mg
  • Carbs 15 g
    • fiber  3 g
    • Sugar  6 g
  • Protein 4 g

Ingredients

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

Method

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

Related Recipes