Monday, September 2, 2013

Creamy Buffalo Dip and Baked Potato Chips

TV season is fast approaching as the summer is quickly winding down.  One of my biggest challenges in maintaining a healthy lifestyle every fall is snacking in front of the tube.  A craving for buffalo wings, and a yearning for potato chips led to this protein packed, low fat dip and healthier chip alternative.  I'll be sure to have this on hand for all the upcoming season premieres (I think 3 of the shows I watch are left on TV, HA!).  Enjoy!! 

  • 1 C fat free plain Greek yogurt
  • 1 small minced sweet onion
  • 2 T light mayonnaise
  • 2 T hot sauce (or to taste)
  • 1/4 C reduced fat bleu cheese crumbles
  • 1 t onion powder
  • 1 t garlic powder
  • a pinch of cayenne pepper
  • a pinch of sweet paprika
  • a pinch of celery salt
  • 1 large russet potato
  • 2 T canola oil or extra virgin olive oil
  • salt and pepper
  1. Preheat oven to 400 degrees.
  2. Slice the potato using a mandolin, or a vegetable peeler
  3. Toss with oil, salt and pepper and spread into single layer on a baking sheet.
  4. Bake for 15 to 17 minutes until crisp and a dark brown.
  5. Place chips in a paper bag and add a little salt and shake the bag. The bag helps soak up any excess oil
  6. Arrange chips on a serving plate.
  7. In a medium bowl, combine remaining ingredients. For best results, allow to set in the refrigerator for at least two hours to allow the flavors to develop.
Serving suggestion:  prepare the dip a day in advance, and serve while the chips are still warm. I also  serve with celery and carrot sticks in addition to the potato chips.