1-poundof your favorite baby root vegetablescarrots, parsnips, purple carrots, etc.
1pinchchili flakes
1tablespoonolive oil
½teaspoonsea salt
Instructions
For The Vegetables:
Preheat oven 425 F. Wash potatoes and cut in half
Toss all the baby vegetables in a large bowl with cut potatoes, olive oil, pepper flakes and sea salt
Pour dressed vegetables into a large roasting pan and roast for 15-25 minutes or until vegetables or caramelized and folk tender. Stir vegetables several times during roasting to prevent burning.
While vegetables are roasting make fondue dip
For The Fondue Dip:
In a medium, heavy bottom sauce pan, combine ⅓ cup plain Greek yogurt, ⅓ cup cream cheese, 1 ¼ cups Semi-Curd Menorca-Menorca cheese, grated, ⅓ cup shape cheddar cheese, grated, ¼ cup half and half cream, pinch salt, 1 teaspoon nutmeg, 1 teaspoon dry oregano, ¼ cup chopped sun-dried tomatoes.
Stirring constantly, cook until cheeses are well combined and melted
Cut crusty bread into cubes, se aside until ready to plate
Notes
Serve fondue dip in heated cast iron skillet and garnish with diced chives10