Tahini-Dill Yogurt Dip with Spiced Beet Chips

2013-01-20 16.02.16

Is anyone else sick of their usual snacks? If I see another almond or container of hummus, I might go crazy. I like to bring a snack or two with me to work or on days when I have a million errands to run in Manhattan. It’s a good way to save money (i.e. not spend $5 on a mediocre latte) and keep my energy up until I get a chance to sit down to a real meal. That said, my snacks need to be portable, relatively inexpensive and nutrient-dense.

This tahini-dill yogurt dip is amazing, and I don’t use that word lightly. It’s vaguely reminiscent of hummus, thanks to the lemon and tahini. It’s also similar to that sour cream dill dip usually found in a rye bread bowl. But it’s neither bean nor cream. Thick, tangy Greek yogurt is taken out of the breakfast rotation and into savory territory.

I paired it with these homemade beet chips, which were admittedly a bit labor-intensive for a snack (but delicious nonetheless). Whole grain pita or sweet potato chips or raw or roasted veggies would also make great dippers. Now, back to work!

Tahini-Dill Yogurt Dip

  • 1 6-oz. container plain Greek yogurt (I like 2% Fage)
  • 1 T. tahini
  • 2 tsp. finely chopped dill
  • Juice from 1/2 lemon
  • 1 tsp. olive oil
  • Kosher salt to taste

Whisk all ingredients together, adding more salt and bit more lemon to taste.

Spiced Beet Chips

Adapted from Martha Stewart

  • 2 medium beets, washed and peeled
  • 1 teaspoon olive oil
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • Pinch cayenne pepper
  • Kosher salt, to taste
  1. Heat oven to 350F. Slice beets very thinly with a mandoline (almost paper-thin). Place beets in bowl and toss with olive oil and spices.
  2. Line a rimmed baking sheet with parchment paper. Arrange beets in a single layer (you can do in batches or use two sheets). Place another rimmed baking sheet directly on top of the beets (this will allow them to cook evenly and not ‘curl up’ too much).
  3. Bake for 20 minutes. Carefully remove top baking sheet and return to oven, rotating pan. Bake for another 10 minutes or so, until beets look light pink (keep checking and remove those that are done). Remove from pan (chips will crisp up as they cool).

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