Recipe Evidence for Food Channel 2010 Snack Trend #1: Chip and Dip 2.0
Recipes courtesy of Delicious Living magazine
Looking for an alternative to the classic chips and dip? Try Kale Chips with Almost Guacamole Yogurt Dip.
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave nectar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/8 – 1/4 teaspoon cayenne pepper
1 medium bunch kale (12 ounces), washed, stemmed, and chopped into 1-inch pieces
1. Preheat oven to 350°. Place rack in center of oven.
2. Whisk all ingredients except kale in a small dish. Place kale in a large bowl and toss with dressing to coat. Spread kale onto a large baking sheet in a single layer (you may have to do this in batches). Bake for 8-10 minutes. Toss chips with a wooden spatula and return to oven for another 7-8 minutes, until crispy throughout.
Per Serving: 84 cal, 54% fat cal, 5g fat, 1g sat fat, 0mg chol, 1g protein, 9g carb, 1g fiber, 309mg sodium
1 cup plain nonfat yogurt
1 cup nonfat sour cream
2 avocados, peeled, pitted, and quartered
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1 tablespoon fresh lime or lemon juice
1 teaspoon minced jalapeño pepper
Salt and pepper (optional)
1. For best results, strain yogurt: Line a strainer with cheesecloth and place in a medium bowl. Place yogurt on cheesecloth, cover, and refrigerate overnight.
2. Combine strained yogurt, sour cream, and avocados in a food processor. Add remaining ingredients. Purée until smooth. Cover and refrigerate at least 1 hour to blend flavors.
Per Serving (1/4 cup): 77 cal, 56% fat cal, 5g fat, 1g sat fat, 0mg chol, 3g protein, 6g carb, 3g fiber, 73mg sodium