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

1. 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.
2. 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.

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