Savory Gorgonzola Beet Dip with Homemade Potato Chips

In February 2019 I bid adieu to gluten for one whole month. I found myself turning to potatoes after what felt like a long separation. I relished in finding new ways to roast, boil and saute them. These chips come together in 20 minutes, and are pure and simple. The savory gorgonzola beet dip? Now that’s a decadent treat. Perfect for a Valentine’s day with a special someone who lacks a sweet tooth. Also appropriate at a Galentines Day brunch.

• Boiled beets

• Gorgonzola Cheese

• Cream Cheese

• Russet potato

• Butter

• Olive oil

• Salt and pepper

• Garlic Powder

• Paprika

1. (Optional) to boil beets (can be done a day or two ahead of time): Cut the ends off your beets and place in pot of water. Bring to a boil, then simmer for 45 minutes to 1 hour. Remove from water and cool (I recommend 30 minutes to an hour). Once cool, the skins of your beets will slide off easily. Store extras in the refrigerator.

2. Preheat oven to 425 degrees F. Using a mandolin with a ridged blade (or a regular blade if you don’t have one), slice 1 large russet potato into chips. No need to peel.

3. Line a baking sheet with parchment paper and toss chips with a healthy swirl of olive oil and salt and pepper. Add 1 tablespoon garlic powder and 1 teaspoon paprika for extra flavor.

4. Take the extra few minutes and space your chips evenly on the parchment paper so they aren’t overlapping. If they overlap they will steam instead of roast. Bake for 20 minutes, then cool for 5 before plating.

5. While chips are roasting, melt 1 tablespoon of butter in a small saucepan over medium-low heat. Dice ⅓ of a large beet. Add 2 oz cream cheese and 2.5 ounces gorgonzola cheese to saucepan, followed by your diced beet. Swirl and melt for 5 minutes, then serve in a dish alongside crispy potato chips.