Sweet Potato Chips with Ranch Dip
OH MY GOODNESS!!! These are so good, and as a combination… DELICIOUS! You must try them. You will not be disappointed, aside from the fact that your side dish is a yellow container (my fixers), but it is worth the hit!
This recipe will serve between 4-5 people.
What You Need:
For Sweet Potatoes:
3/4 pound sweet potatoes
1 tbsp olive oil
1 1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground cumin
For Ranch Dip:
1/2 cup low-fat cottage cheese
2 tbs 1% or 0% Greek yogurt
1 1/2 tbs low-fat milk, skim milk or unsweetened plain almond milk
2 tsp lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp dried dill
1 tbsp fresh parsley, chopped
a pinch of salt and black pepper, to taste
- In a blender, add cottage cheese, greek yogurt, milk, lemon juice, onion powder, garlic powder, and dill. Blend until the mixture is smooth.
- Pour into your serving dish. Stir in the fresh parsley. Season with a pinch of salt and pepper. Enjoy!
21-Day Fix Container Counts:
Sweet Potatoes – 1 yellow
Ranch Dip – The dip falls under the red container. I typically use 1/2 red, but whatever you use is what you would count it as.
Double the sweet potato recipe so that you can have a side ready to bake for another day. Prepping your food is key to saving time in the long-run!
You should have enough of the dip to last for another meal. It will stay fresh in the fridge for about 5 days or so.