Thyme Carrot Chips with Potato-Yogurt Dip | Clean Plates

Name: Thyme Carrot Chips with Potato-Yogurt Dip | Clean Plates
Ingredients: 4 large cloves garlic, peeled and left whole; 1/3 c. plus 1 tsp. extra-virgin olive oil, divided; 10 sprigs fresh thyme, plus 1 Tbsp. picked leaves, for garnish; 1 Tbsp. unsalted pasture-raised, hormone-free butter; 1 medium yellow onion, sliced into half-moons; 1/2 tsp. organic coconut sugar; 2 medium organic russet potatoes, peeled and cut into 1-inch chunks; 8 large organic carrots, peeled, and then peeled into long strips with a vegetable peeler; kosher salt; 1 c. organic, no sugar added plain Greek yogurt; 3/4 c. low-sodium vegetable stock, warmed; freshly ground black pepper

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Want a winning snack for this Sunday's Super Bowl? Forget the bagged snacks; whip up this inventive potato dip with carrot chips.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.

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Ingredients

4 large cloves garlic, peeled and left whole
1/3 c. plus 1 tsp. extra-virgin olive oil, divided
10 sprigs fresh thyme, plus 1 Tbsp. picked leaves, for garnish
1 Tbsp. unsalted pasture-raised, hormone-free butter
1 medium yellow onion, sliced into half-moons
1/2 tsp. organic coconut sugar
2 medium organic russet potatoes, peeled and cut into 1-inch chunks
8 large organic carrots, peeled, and then peeled into long strips with a vegetable peeler
kosher salt
1 c. organic, no sugar added plain Greek yogurt
3/4 c. low-sodium vegetable stock, warmed
freshly ground black pepper