The old-school version of chips and dip may make you think of greasy potato chips dunked in some type of onion and sour cream flavored spread. Not really that great for your gut — or your breath. But try a newfangled version of chips and dip, like the one featured in this yummy recipe, and your whole body will be dancing with delight.
That’s because this version uses a curry yogurt dipping sauce you make yourself, along with amazing foodstuff just right for dipping. This includes squash, asparagus, snap peas, avocado, leafy greens and, of course, Beanfields Bean Chips, preferably the Himalayan Pink Salt flavor. Simply load up the chip with fixings, give it a dollop of curry yogurt dip, then enjoy the textures, tastes and crunch.
Curry Yogurt Dip Recipe
1/4 cup non-dairy yogurt
- 1 tsp. coconut aminos
- 1/4 tsp. (or more) curry powder
- Dash of lemon juice
- Salt and pepper
- Olive oil
- Dill
Combine the yogurt, coconut aminos and curry powder into a medium bowl and stir until thoroughly combined. Add salt, pepper and dash of lemon juice to taste. Take it over the top by dabbling a bit of olive oil and sprinkling fresh dill on top.
Vegan Dipping Platter Fixings
The curry yogurt dip can be used straight up with Beanfields Bean Chips for a super-fast and easy snack. Or you can take the whole thing up a notch by including the variety of vegetables mentioned above. For best results, prep the veggies in advance by:
- Roasting the delicata squash
- Sautéing the snap peas and asparagus
- Slicing up the avocado
The leafy greens and Beanfields Bean Chips don’t need any prep, other than making sure the leafy greens are rinsed — and you don’t eat all the bean chips before the rest of the dipping stuff is ready for action.
How to Roast Delicata Squash
Wash the squash by giving it a good scrub with a brush. You want it clean since you’ll be eating the skin.
Cut off both ends of the squash, then cut lengthwise down the center.
Scoop out and discard the seeds.
Cut the squash into slices that resemble half-moons, with each slice about 1/4 inch thick.
Toss with olive oil, sprinkle on a bit of salt and pepper, then roast in oven preheated to 425 degrees Fahrenheit. You’ll know it’s done when the edges start to blacken.
How to Sauté Asparagus and Snap Peas
Prep asparagus by cutting off the bottom of the stalks. Bend a piece of asparagus to see where it snaps. That’s where you want to trim off the bottom. Discard the bottom of the stalks, cut the rest into 2 inch pieces.
Prepare snap peas by removing and discarding the stem and string from each pod.
Heat olive oil in a large skillet over medium-high heat. Add peas and asparagus, tossing throughout the 3 to 5 minutes they take to cook. You want both to be crisp tender, not over-cooked mush.
Arrange the roasted squash, sautéed asparagus and snap peas, leafy greens and avocado slices around the curry yogurt dip bowl on a plate. Add a dollop of olive oil and sprinkle of dill atop the veggies on the platter. Break out the Beanfields Bean Chips, add to plate, and start dipping and munching to your heart’s delight.
