Festive sweet potato chips with dips – Food & Home Magazine

Name: Festive sweet potato chips with dips – Food & Home Magazine
Ingredients: FESTIVE CHIPS; 4 Sweet Potatoes, cut into medium-sized slices; SPAR Sunflower Oil, to fry; 300g large FRESHLINE Carrots, shaved with a vegetable peeler; ARTICHOKE DIP; 20g FRESHLINE White Salad Onions, peeled and roughly chopped; 5 fresh artichokes, prepared and leaves boiled; 250g SPAR Double Cream Plain Yoghurt; 1 garlic clove, peeled and crushed; salt and freshly ground black pepper, to taste; small handful chives, to serve; SALMON DIP; 250g SPAR Creamed; Cottage Cheese; small handful fresh basil; 200g SPAR Smoked Norwegian Salmon, chopped; 10ml (2 tsp) SPAR Honey; 60ml (¼ cup) water; SPAR Smoked Norwegian Salmon, to garnish; STILTON CHEESE DIP; 100g SPAR Marksbury Select Stilton Cheese; 125ml (½ cup) SPAR Fresh Cream; small handful fresh dill; 1,25ml (¼ tsp) garlic, crushed; 3 fresh artichokes, diagonally cut in half, hearts removed, washed and brushed with edible glitter

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Delight your guests this holiday season with Festive Sweet Potato Chips and Dips – a stunning, easy-to-make edible decor piece that adds a pop of color to any table. Perfect for Christmas...

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Ingredients

<h3>FESTIVE CHIPS</h3>
4 Sweet Potatoes, cut into medium-sized slices
SPAR Sunflower Oil, to fry
300g large FRESHLINE Carrots, shaved with a vegetable peeler
<h3>ARTICHOKE DIP</h3>
20g FRESHLINE White Salad Onions, peeled and roughly chopped
5 fresh artichokes, prepared and leaves boiled
250g SPAR Double Cream Plain Yoghurt
1 garlic clove, peeled and crushed
salt and freshly ground black pepper, to taste
small handful chives, to serve
<h3>SALMON DIP</h3>
250g SPAR Creamed
Cottage Cheese
small handful fresh basil
200g SPAR Smoked Norwegian Salmon, chopped
10ml (2 tsp) SPAR Honey
60ml (¼ cup) water
SPAR Smoked Norwegian Salmon, to garnish
<h3>STILTON CHEESE DIP</h3>
100g SPAR Marksbury Select Stilton Cheese
125ml (½ cup) SPAR Fresh Cream
small handful fresh dill
1,25ml (¼ tsp) garlic, crushed
3 fresh artichokes, diagonally cut in half, hearts removed, washed and brushed with edible glitter