Categories: Appetizers
Ingredients
- 1 c. plain Greek yogurt
- 4 tbsp. crumbled blue cheese
- 1 tsp. Freshly ground pepper
- 1 tbsp. salt
- 11/2 tsp. finely chopped fresh rosemary
- 2 lb. sunchokes
- vegetable oil
- 2 tbsp. chopped chives
- 1 dash pepper
Directions
- In a medium sauté pan over low heat, heat Greek yogurt, crumbled blue cheese, and 1 teaspoon freshly ground pepper for about 10 minutes, stirring well to combine. Keep warm. In a small bowl, toss salt and finely chopped fresh rosemary to combine; set aside. Thinly slice sunchokes. In a large sauté pan with a thermometer attached, over medium-high heat, heat 1 inch of vegetable oil until it reaches 375 degrees F.
- Working in batches, fry sunchokes until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain, and immediately sprinkle hot chips with rosemary salt. Garnish warm blue-cheese dip with chopped chives and a dash more pepper, and serve alongside chips.