Football season is finally in full swing. Right now I’m undefeated in all three of my fantasy football leagues. And my alma mater, the University of Utah Utes are currently sitting at 4–0 and No. 10 in the AP Top 25 Poll.

Because the sweet potato chips are baked, they're perfect for scooping the dip.

Because the sweet potato chips are baked, they’re perfect for scooping the dip.

This means I’ll be spending a lot of time on the couch…eating — and the food isn’t always healthy.

In an effort to make some better game-day snacks, I went to my foodie friend Wendy Jones for help. She always makes the best food at parties and I knew she’d be able to provide me with some great ideas.

Wendy sent me a recipe for some dips and sweet potato chips. Then I remembered my mother-in-law has a delicious spinach-artichoke dip recipe. When I saw the ingredients — mayonnaise, sour cream and Parmesan cheese — I knew why it tastes so good; it’s not healthy at all.

I swapped out almost all of the ingredients for healthier substitutes and you can’t tell at all. This dip is so good, Wendy and I couldn’t stop eating it while we watched Utah beat up on the Oregon Ducks!

Spinach-Artichoke Dip with Sweet Potato Chips

Ingredients:

Spinach-Artichoke Dip (makes about 10 cups)

  • 2 packages frozen, chopped spinach (thawed and well drained)
  • 1-15 oz. can white beans
  • 2-14 oz. cans artichoke hearts (drained and chopped)
  • 6 oz. cream cheese
  • 1 1/4 c. Greek yogurt
  • 4 garlic cloves (chopped)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Sweet Potato Chips (makes about 36 chips)

  • 1 large sweet potato
  • 3 Tbsp. extra virgin olive oil
  • salt

Directions:

  1. Blend white beans until smooth. Mix all of the spinach-artichoke dip ingredients in a slow cooker. Cook on low for two hours.
  2. While the dip is cooking, preheat oven to 225 degrees. Clean the sweet potato and cut it using a mandoline slicer on the thinnest setting.
  3. Place the slices in a single layer on two parchment-paper-lined cookie sheets. Lightly brush with olive oil and sprinkle with salt. Bake for 1–1 1/2 hours, rotating the cookie sheets half way through.

Note:

The spinach-artichoke dip can also be baked. Preheat the oven to 350 degrees, place all of the ingredients into an oven-safe dish, and bake for 20–25 minutes.

Sweet potato chips look and taste great, without all the guilt.

Sweet potato chips look and taste great, without all the guilt.

Spinach-Artichoke Dip nutrition information (per 1/2 cup):

  • 75 calories
  • 3.23 g fat
  • 8 g carbs
  • 4.6 g fiber
  • 1 g sugar
  • 5 g protein

Sweet Potato Chips nutrition information (per 6 chips):

  • 68 calories
  • 5 g fat
  • 4 g carbs
  • 0.6 g fiber
  • 0.8 g sugar
  • 0.3 g protein

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