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Author Notes: A little bit of a different, and significantly healthier, take on chips and dip; easy to make for a crowd, also good to make for yourself in a smaller batch, and guaranteed to please. Flavor the dip to meet your own preferences. —Kayb
Parmesan veggie crisps
- 2 medium zucchini
- 2 medium yellow squash
- 2 medium globe eggplant
- 1/2 cup finely grated Parmigiano Reggiano
- 1 teaspoon sea salt
- 1/2 teaspoon cracked pepper
- olive oil
- 1/2 cup heavy cream
- 1/2 cup Greek yogurt
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh basil
- 1 teaspoon lemon juice
- 2 cloves garlic, finely minced or put through press
- 1-3 tablespoons grated onion
- Using a mandoline (unless your knife skills are astounding), slice veggies very, very thin (1/8 inch). Cut zucchini and squash on bias to get good-sized pieces.
- Place veggie slices in single layer on baking sheet lined with lightly oiled parchment.
- Lightly brush veggies with olive oil, and sprinkle with parmesan and sea salt.
- Bake at 250 for 20 minutes; increase heat to 350 and bake for another 5. Cool on racks completely before transferring to plate or bowl.
- Mix yogurt and heavy cream; set aside on counter for at least an hour to thicken.
- Stir in remaining ingredients and refrigerate, preferably for two or three hours to let flavors blend.
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Movie Snack
How to Eat Cookies for Breakfast
Well, cookie butter that is
Eat cookies for breakfast.
Did you say vacation or cocktail?
It's time to travel.
The sauce savior.
Put cake on a pedestal.