Baked Veggie Chips with Curried Yogurt Dip

Name: Baked Veggie Chips with Curried Yogurt Dip
Yield: 4
Ingredients: Olive oil; 1/2 eggplant, washed and ends removed; 1/2 acorn squash, washed, halved and seeded; 1 beet, peeled and washed; Salt to taste; 12 oz Yoplait® Greek 100 plain yogurt (from 2-lb container); 1 tablespoon curry powder; 1 tablespoon lemon juice; Salt and pepper to taste

Baked Veggie Chips with Curried Yogurt Dip was pinched from <a href="http://www.bettycrocker.com/recipes/baked-veggie-chips-with-curried-yogurt-dip/d1503186-a8a7-428c-8cb0-7e1977843855" target="_blank">www.bettycrocker.com.</a>

"If you'd like to substitute packaged veggie chips for your own homemade version, this easy recipe is a good place to start. Baked beets, acorn squash and eggplant taste even better with the Yoplait yogurt sauce...."

INGREDIENTS

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Olive oil

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1/2 eggplant, washed and ends removed

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1/2 acorn squash, washed, halved and seeded

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1 beet, peeled and washed

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Salt to taste

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12 oz Yoplait® Greek 100 plain yogurt (from 2-lb container)

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1 tablespoon curry powder

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1 tablespoon lemon juice

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Salt and pepper to taste

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