Last week my friend Cindy brought me a bag of beet chips from Philadelphia. I LOVE beets in any form: raw, roasted, sauteed, in soups, salads, or just eaten with a fork and a smear of goat cheese.
I had full intentions of just snacking on these beet chips at my desk. But Cindy had other plans: she wanted me to take photos of the chips and do something with them ;) Fine! I was happy to oblige.
Check out the super cute owl bowl: it's part of the owl measuring cup set I received from my friend Mary for my bday.
I decided to make a Cucumber & Dill Yogurt Dip to go along with the chips. It's pretty healthy, simple to make, and a great reminder that Spring is really here!
32 ounce container of low fat plain yogurt, strained overnight
1/4 cup fresh chopped dill
zest and juice of 1/2 lemon
2 garlic cloves, microplaned
1 small cucumber (I did not peel or seed it), diced
salt and pepper
Note: to strain the yogurt, I simply put it directly into a fine meshed sieve, and placed the sieve over a large Pyrex measuring cup. I put a plastic wrap directly on top of the yogurt (so that there will be no crust formed), and put the entire thing in the fridge. Check out how much liquid comes out!!! What you are left with is so much smoother and richer!
1. Put all ingredients into a bowl.
2. Mix. Refrigerate for at least 30 minutes.
The natural sugar in the beet chips goes really well with the acidity of the lemon and the bite of the garlic. The dill and cucumbers bring so much freshness to the dish.
The dip is also good on top of steamed or broiled salmon or with chicken.