We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Lighter-Style Dill Pickle Chip Dip with Homemade Beet Crisps & Winter Crudité
Winter 2023
Whip up this healthier riff on chips and dip. Here, creamy pickle dip shines alongside complementary beet “chips.” The homemade ones take some time but they are robustly flavoured and heartier and more toothsome than store-bought—almost like nature’s candy turned chip—making them an excellent match for the dilly dip flavours. If you’re short on time or your heart prefers a crunchy-style chip, then store-bought make a good shortcut.
Makes 4 to 6 small appetizer plates
BEET CRISPS
2 medium-size beets, peeled
1 to 1 1/2 tsp (5 to 7 mL) olive oil (optional)
LIGHTER-STYLE DILL PICKLE CHIP DIP
1 cup (250 mL) Greek yogurt, 0% fat
1 large or 2 small dill pickles, finely chopped
1/4 cup (60 mL) fresh dill
1 green onion, finely chopped
1 tsp (5 mL) lemon zest, about the zest of 1 lemon
1 tsp (5 mL) capers, finely chopped
WINTER CRUDITÉ
A mix of winter vegetables such as a handful of cauliflower florets, a couple of celery stalks cut into bite-size pieces, some small radishes or large radishes cut in half, wedges of baby gem lettuce and wedges of fennel
1. To prepare beet crisps, thinly slice beets using a mandoline so they are between 1/8-inch and 1/16-inch thick. Be sure to measure carefully as this will affect the results. Spread out on paper towel–lined baking sheets. Pat dry with more paper towel. Let stand for 30 minutes drawing out additional moisture. Remove paper towels.
2. For the best results, use an air fryer. Arrange slices overlapping a little in the basket. Cook at 300°F (149°C) until crisp, dried and curly around the edges, 15 to 20 minutes. You’ll need to stop the air fryer and shake the basket occasionally, even flip and rearrange in a layer so they cook evenly. Alternatively, you can cook the beets at a low temperature in your oven. Preheat oven to 200°F (93°C). Sparely brush both sides of each beet slice with oil and set on a large baking sheet. Bake in centre of preheated oven, occasionally turning beet slices and rotating baking sheets until beet slices have lightened slightly, dried out and begun to curl around the edges, 90 to 120 minutes. Beet slices may require varying cooking times so watch carefully and remove to a plate when each is done.
3. Meanwhile, prepare dip by stirring yogurt with pickles, dill, onion, zest and capers in a medium bowl. Taste and adjust to your liking.
4. To serve, spoon dip into small serving bowls or ramekins. Add to a small plate and load up the plate with beet crisps and fresh vegetables.
Makes 4 to 6 small appetizer plates
