After we found out tomorrow was World Tuberculosis Day, we needed to find something more frivolous to celebrate today. On top of it being National Puppy Day (aw) it's also National Chip and Dip Day, which is delicious... just remember not to double dip!
For what it's worth, double-dipping a chip is not the same as putting your whole mouth in the dip, as proven by Mythbusters; the show found that double dipping produced less microbes than putting all the dip in a person's mouth. Also, the amount of microbes present was negligible compared to the amount found in regular dip.
Now that that's settled, how do we celebrate this holiday? Sadly, there are no Chip and Dip themed restaurants in New York City (or anywhere? Free idea restaurateurs: chip and dip restaurant!). But that shouldn't stop you. Pick up some french onion dip and potato chips on your way home for a classic taste of the treat, or maybe some queso and tortillas (recipe here). For a healthier option, we highly recommend baking up some parsnip chips and dipping them in some yogurt sauce. And with that, here's a recipe!:
Parsnip chips, photo by Jen Carlson
Parsnip Chips
- Parsnips, thinly sliced (with a knife or a mandolin—be careful with the latter!)
- Fresh dill
- 2 tbsp. Olive Oil
- Pinch of Salt
- 1/2 c. Plain yogurt
- 2 Garlic Cloves, minced or pressed
- 1/2 lemon (a Meyer lemon if you have one)
Toss parsnips with oil, dill, salt. Place in single layer on baking sheet. Bake at 375 degrees until lightly browned and crisp (depending on your oven this could take up to 45 minutes, but check and flip them over at the 15 minute mark).
For the dip, simple mix together the yogurt and garlic, and squeeze in some lemon juice to taste.
