Alexia Parmesan Lemon Waffle Fries with Turkish Carrot Dip

 

 I enjoy fries. In fact I enjoy fries a little too much. I was the kid in middle school that wouldn't eat anything on her lunch tray except the fries. The fries would save me from having to succumb to the yucky lunch ladies attempt at Stir-Fry. Fries were always a choice and well, I'm glad--they saved my life. While it's been eons since then--well it feels lie eons anyway--I'm still a youngin'. Fries have held a special place in my heart stomach, hahaha.

Alexia sent me a variety of samples to try and I was once again taken by 1) the quality of all the products--seriously texture is amazing! 2) the variety of products they carry. I've noticed that they have unique combinations of seasonings for their fries that come in all sorts of cuts and with quality ingredients AND they're fries that you must bake. Yea, you bake'em not fry them. These fries are magical. I've tried fries from near and far away lands and no, no magic from those. Now that finals are approaching you know what I'll be eating: Alexia fries!!

 Take a look at their selection and you'll know. So these Parmesan Lemon fries were very good looking (if you ever heard of such thing), yes Alexia fries are also 'attractive' in my opinion anyway, but that's why I've got tons of pix for you. I decided to make a dip since I didn't think it was fair (for the fries) to be eaten just with ketchup, although they are ultimately delicious just with ketchup. For the dip I chose something veggie since the fries had cheese and lemon, so I wanted something soft, softer than my first Alexia product. So I chose to make a Turkish carrot dip, which was yum with the fries.

And if you want to try these better hurry because they are LIMITED EDITION

These are ready...to be eaten!!

I put them in the oven at 400F for 20 minutes and they were just right in crispiness.

If you're wondering if I put any cooking spray or whatnot on my baking sheet, no, I just grabbed a clean cookie sheet and adorned it with fries.

Yuuumm. After I took them out of the oven, the Parmesan-y scent filled my kitchen it was great. You can definitely taste and feel the Parmesan on the fries, the lemon leaves this barely there tangy-ness that compliment the Parmesan cheese.

Carrots for carrot dip, I felt like I grated carrots forever, but soo worth it.

Turkish Carrot Dip

Ingredients

• 4 medium sized carrot, peeled and finely grated
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 cup Greek yogurt
• 2 garlic cloves, finely grated
• A squeeze of lemon juice
• A sprinkling of  paprika 

Direction

After you've peeled and grated your carrots, in a large skillet, cook the carrot with the oil and some salt until they are cooked through. Set aside to cool down. I let them cool down all the way.

Mix the carrot with the yogurt, and garlic. Add lemon juice if needed and also taste for salt too. I only used 1 teaspoon though.Transfer to a serving plate and sprinkle with paprika.

From my hand to my mouth.

I did a close up so it's easier to see the texture and prettiness. I love it!

Alexia Parmesan Lemon Waffle Fries with Turkish Carrot Dip

They were popular for the lunch I made for my family and some friends that came over.

Turkish carrot dip was a good call because it didn't take away from the fries' flavor. I feel it actually made the flavors pop even more.

Chicken, aguacate (avocado), side salad, rice (not pictured), and Alexia Parmesan Lemon Waffle Cut Fries.