Happy Friday, my chickpeas! Today I’ve got a super simple and sinfully good recipe for you guys you won’t believe can come together in less than an hour. This post is sponsored by Maxwell PR and La Terra Fina. Thank you for making these posts on Chickpea in The City possible!
If I’ve learned one thing from living in Chicago this year it’s that when the temperatures drop down outside, there’s nothing I crave more than heating up my oven to 400º and prepping tons of winter vegetables. I could snack on vegetables all day long and honestly some days, I do. But because I’m a dip person and literally always need a sauce or dip to accompany my vegetables and/or salads, I’ve been trying to get creative lately with the dips I create at home or buy from the store.
When I first started eating healthier in high school, I remember there was this spinach artichoke dip my mom made for me all the time that I practically sucked it dry. It had such simple ingredients and what was even better was the fact it paired so well with a bag of carrots. Picture this: me on my mom’s bed with a bag of baby carrots in one hand and in the other hand, grasping onto a tub of spinach artichoke dip.
I was in heaven.
When I stumbled upon La Terra Fina‘s new greek yogurt dips, I immediately thought back to my mom’s creation and what ways I could dress it up to work it into my daily snack routine. La Terra Fina is a San Francisco-based company that sells not only greek yogurt dips but also classic and cheesecake dips, along with quiches (swoon). They sent me a few of their greek yogurt ones to try as greek yogurt-based dips tend to be on the healthier side and I chose to dress them up a bit.
The results: magic.
The greek yogurt dip line includes a Spinach Artichoke & Parmesan, Spinach & Kale, Artichoke & Jalapeño and Spinach & Parmesan. My personal favorite? The Spinach & Kale. The dips contain only a few ingredients, including cream cheese, greek yogurt, monterey jack and/or parmesan cheeses and spices.
They’re free of artificial flavors, colors or preservatives, have a rich and creamy flavor and are all gluten-free.
What I love most about the line is that you could easily serve them in a bowl, bring them to a party alongside some gluten-free crackers and veggies and fool your friends and family thinking you made the dip yourself. Truly, a win/win situation.
I served the dips on top of roasted carrots and parsnips with a bed of spinach but you can just chop them up if you’re in a hurry and pack a bag of crackers on the side!
- 1 16oz bag of rainbow carrots, at least 8-10
- 5-8 large parsnips
- Olive or avocado oil spray
- Himalayan pink sea salt
- Black pepper
- 1 tsp garlic powder
- 1 tbsp nutritional yeast
- 1 tsp basil
- 1 tsp thyme
- 1 cup organic spinach
- 1 container of La Terra Fina Spinach & Kale (or Spinach & Parmesan) Dip
- 1 box of gluten-free crackers (I prefer Simple Mills)
- Preheat oven to 400º.
- You can cut the ends of your carrots off if you have them in the raw or leave them as is for a prettier display, I left mine as is.
- Lay on a baking sheet and coat liberally with olive or avocado oil spray, spices and as much salt and pepper as you like.
- Place in oven for 1 hour, flipping half way through.
- Serve carrots and parsnips over a bowl of spinach and drizzle ¼ cup of dip on top for display. May be served with a box of gluten-free crackers and more dip as needed on the side!
I definitely recommend roasting the carrots for an hour at least to make them wilted to maximize the sweetness of the root vegetables to pair with the creaminess of the dip!
You can find the stores that carry La Terra Fina here, including Kroger, Ralph’s and Natural Grocers.
Let me know if you try this recipe and what other pairings you enjoy these dips with in the comments below! I’d love to hear from you 🙂