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Broccoli Dip with Beet and Sweet Potato Chips

Um hello new favorite party dip. Your flavors are crazy awesome. You're creamy without a lot of fats and def no cream. You've got vitamins - so many vitamins -and that turns me on. I think we are going to have a long future together.

I promise to only change you slightly. I think I might thin you out and smother pasta or rice in your glory. I'm also thinking that if I thicken you out with some tofu, you'd be a most excellent spread for sandwiches. You have so much potential, but even in your dip form you're worth more than you know.

1 yam, peeled and sliced thin
1 large beet, peeled and sliced thin
Lemon pepper
2 c broccoli
3 garlic cloves
2 tbsp tahini
2 tbsp miso
Juice from a lemon
1 tbsp apple cider vinegar
1 tbsp dill
1 tbsp grainy mustard
1/4 c nutritional yeast
2 tbsp sesame oil
Salt, to taste

     1) Preheat your oven to 400

     2) Arrange the beet and yam slices on some pans. Sprinkle the yams with cumin and the beets with lemon pepper seasoning. Bake for 10 minutes; flip, bake another 10. 

     3) While your chips are baking, bring some water to a boil and pour it over your broccoli. Let rest for 30-60 seconds and then drain. Toss the broccoli and all the rest of the ingredients into your blender and do the damn thing. 


  1. that looks really good. the chips are something that is perfect for fall for me to snack on!


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