As a kid, one of my favorite treats was Ruffles Potato Chips and Lipton Onion Soup Dip. All of that sodium, MSG, all of that crunchy grease — I could have a big bowl and still have energy for playing kick-the-can until bedtime.
But times have changed, and so too (thankfully) my palate. Don’t misunderstand me, I’m not immune to the lures of greasy junk food. When I find myself face-to-face with a bowl of Ruffles and dip, I must sit on my hands to control myself, or face the consequences of feeling greasy and lethargic after polishing off a plate.
But these unseasonably warm temperatures are nudging me to seek healthy options, and the recipe below satisfied my itch for salty crunch married with a cool and creamy dip. Beet chips dipped in tzadziki (cucumber yogurt dip) would score higher points on a cardiologist’s check-list as well, no doubt about it.
Extra tzadziki? It’s will keep in your fridge a few days and is a marvelous veggie munchie dip and divine served with lamb.
We may be jipped out of a white Christmas in Michigan this year, but the promise of the family rejoined and traditions re-lit has me craving pickled herring. In past years I’ve been lucky enough to receive it––scratch-made––from my Polish neighbor, Krystyna, the week before our family celebrates Christmas and the New Year. This year she’s left … Full recipe post »
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