I'm eat healthy most of the time. Salads, quinoa, no processed foods, yadda yadda. But I do profess a deep love for homemade desserts, beer, and chips and dip.
And it's football season, as well as nearly Super Bowl season, so I say it's time to get into the chips and dip.
But it's still January and resolution season, so let's not catapult all the way to fried potato chips dipped in cheesy bean dip (we'll get there in February).
Instead let's do baked potato chips and veggie chips with a kale spinach yogurt dip. Tyrells Chips sent me some of their chips to try out-- they're all natural, gluten-free and come in great flavors, including my two faves: veggie and salt and pepper. They're super crispy and make a great dip chip (or a eating late at night chip...)
Kale Spinach Yogurt Dip (inspired by Trader Joes' kale spinach greek yogurt dip)
1 cup plain yogurt
2 tbs canola mayonaise
1 tsp honey
2 minced garlic cloves
3 green onions, chopped
1/4 cup diced carrots
1/2 cup diced spinach
1/2 cups diced kale
1 tsp smoked paprika
salt & pepper to taste
1 tsp red pepper (optional--I like a little bit of a kick to dips)
Mix ingredients well.
Cover and chill in the fridge for a minimum of three hours (to allow flavors to blend.)
Serve with chips, veggies or use it as a spread!
Tyrell Chips gifted me a few bags of chips to try out; opinions, as always, are my own.