Vegetable Chips with Blue Cheese Dip

DESCRIPTION: A great mouthwatering Appetizer that is sure to make you some friends.

 

 

 

 

 

Ingredients:

• • DIP:
  • ½ cup heavy cream
  • 8 oz. Sour cream
  • 2 tablespoons lemon juice
  • 4 oz. Crumbled blue cheese
  • 2 scallions, finely chopped
  • ½ teaspoon garlic powder
  • kosher salt

  
  

  • CHIPS:
  • vegetable oil for frying
  • flour for dredging
  • 2 medium beets (1 red, one yellow) peeled and sliced 1/8 inch thick
  • kosher salt
  • 1 sweet potato, peeled, sliced 1/8 inch thick

Directions:

MAKE THE DIP: Blend heavy cream in blender until slightly thickened. Add sour cream, lemon juice, blue cheese, scallions and garlic powder and pulse to combine. Season with salt. Cover and chill 2 hours.

MAKE THE CHIPS: Heat 1-2 inches vegetable oil in large pot over medium heat until fry thermometer reads 350 degrees. Rest a cooling rack on a baking sheet lined with paper towels. Spread some flour in a baking dish, add the beet slices and toss. Tap off excess flour, then fry in batches, stirring occasionally (3-5 minutes) or until fizzling around the chips slows down. Transfer chips with slotted spoon to rack and season with salt. Let cool at least 5 minutes. Chips will crisp up as they cool. Return oil to 350 degrees. Repeat with sweet potato slices.

Serve chips with blue cheese dip.

Number of Servings: 1-4


Blue Cheese Assortment (2 pound)
Cambazola Blue Cheese (8 ounce)
Amablu St. Pete's Select Premium Blue Cheese
Mature Blue Stilton Cheese (1 lb)
Maytag Blue Cheese (1 lb)