Dip, Dip, Hooray!
Creamy Ranch Cottage Cheese Dip with Crispy Oven-Baked Veggie Chips
30 minutes
Serves 4
AppetizerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Ranch and cottage cheese join forces for a creamy, savory dip that's part protein, part party trick. Homemade veggie crisps take this appetizer from ordinary to irresistible, with a lesson in low-and-slow roasting for extra crunch.
Equipment needed
- mandoline slicer
- food processor
Ingredients
Yield
4
Instructions
- 01Preheat oven to 300°F. Line two baking sheets with parchment paper.
- 02Thinly slice the sweet potato, zucchini, and beet into very thin rounds, about 1/16 inch thick.
- 03Toss veggie slices separately with olive oil and a pinch of black pepper. Arrange in a single layer on baking sheets.
- 04Roast for 18-22 minutes, flipping halfway through, until edges are crisp and chips are golden. Remove any chips that brown early to avoid burning.
- 05While chips bake, blend cottage cheese in a food processor until smooth, about 1 minute.
- 06Scrape cottage cheese into a mixing bowl. Stir in Hidden Valley ranch seasoning packet, lemon juice, and half the chives until thoroughly combined.
- 07Transfer dip to a serving bowl. Top with remaining chives for color.
- 08Let veggie chips cool for 5 minutes to crisp up fully before serving with the dip.
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