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Prep
Difficulty
Easy
Time
Estimate
1 hour
Turn your lunch into a party. Start by preparing the crackers. These can be done a day or two ahead as well. Saute the onions and prepare the remaining ingredients. Next work on the turnip chips, as soon as the baking sheets are available. Finish up the dip. Cut up the veggies to dip. If you make most of this in advance, simply warm the dip and the turnip chips just prior to serving in an oven at about 375. To serve, dollop the dip on a cracker or veggie and sprinkle on the turnip chips.
Garlicky with a crispy parmesan feel, these gluten-free crackers come together so easily you will want to stop buying them from the store. If you don’t have a rolling pin, use a round olive oil or wine bottle.
Imagine spinach dip, with a bit more bitter bite. If you are not a bitter green lover, substitute spinach instead. The photo is shown with turnip chips which is a great way to use the turnips, although they are delicate and not very good at picking up this hearty dip. Try instead, dolloping the dip on a cracker and the sprinkle with the chips for a tasty lunch, snack or appetizer.
The slightly bitter bite of turnips does well with a sprinkle of sea salt and then roast until almost crispy, but still a touch chewy. These are far from potato chips and would be lovely sprinkled on top of a casserole, soup or in a salad as a salty crisp topping.
This isn’t exactly a recipe, but rather a list of easy to dip veggies with helpful ways to prepare them and store them so you can add them to a lunch or appetizer.
