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Roasted Garlic Dip with Baked Sweet Potato Chips One Star

Roasted Garlic Dip with Baked Sweet Potato Chips

Get Ready

Servings: Serves 4

Prep Time: 40 minutes

Cook Time: 46 minutes

Ingredients: Add ingredients to List

2 sweet potatoes (about 1 lb.), unpeeled and well washed
olive oil cooking spray
1/2 tsp. smoked paprika
1 Tbsp. olive oil (dip)
1 1/2 cups small cauliflower florets
1/2 cup thinly sliced shallots
2 tsp. minced garlic
1/4 tsp. kosher salt, or to taste
pinch of cayenne pepper
1/3 cup water
1 Tbsp. fresh lemon juice
1 (15 oz.) can great northern beans, rinsed and drained
1/2 cup plain nonfat Greek yogurt
3 Tbsp. Taste of Inspirations trademark Roasted Garlic Marinade

directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Cut sweet potatoes into 1/8-inch-thick slices. They cook best if slices are the same thickness; a mandolin makes this easier. Place slices on baking sheets in a single layer (It's OK if edges are touching) and very lightly spray tops of slices with cooking spray. Sprinkle paprika over slices. Bake both sheets at a time. Bake for 20 minutes and turn slices over. Turn sheets around and switch positions on oven racks, moving each to the other rack. Bake until sides are crispy and center is cooked through, about 20 more minutes, keeping a watchful eye for the last few minutes to prevent burning.
3. While potatoes bake prepare dip. Heat oil in a skillet over medium heat. Add cauliflower, shallots, garlic, salt, and cayenne. Cook until fragrant, about 3 minutes. Add water and lemon juice and stir to combine. Cover and cook until cauliflower is very tender and water has evaporated, about 6 minutes.
4. Add beans and cauliflower mixture to a food processor and process until smooth. Alternately, combine them in a deep bowl and use an immersion blender to puree.
5. Add yogurt and marinade. Process until smooth and transfer to a bowl. The dip can be made up to 3 days in advance and refrigerated until needed. To serve, place dip in a bowl on a serving plate and surround with sweet potato chips.
Source: Hannaford fresh Magazine, January - February 2014

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Quantity Ingredients coupon
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2 sweet potatoes (about 1 lb.), unpeeled and well washed  
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olive oil cooking spray  
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1/2 tsp. smoked paprika  
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1 Tbsp. olive oil (dip)  
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1 1/2 cups small cauliflower florets  
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1/2 cup thinly sliced shallots  
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2 tsp. minced garlic  
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1/4 tsp. kosher salt, or to taste  
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pinch of cayenne pepper  
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1/3 cup water  
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1 Tbsp. fresh lemon juice  
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1 (15 oz.) can great northern beans, rinsed and drained  
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1/2 cup plain nonfat Greek yogurt  
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3 Tbsp. Taste of Inspirations trademark Roasted Garlic Marinade  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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