Baked Chèvre Cheese Dip
[Vegan]

To Make the Chèvre Cheese Dip:

1. Preheat the oven to 375°F. Add the yogurt, tofu, tapioca, garlic, salt, onion, and xantham gum (if using) to a blender. Blend very well until very smooth. Transfer to a small (about 2-cup) baking dish and drizzle with a few teaspoons of olive oil. Bake until golden and bubbly, about 30 minutes.
2.  Make the salad by combining the radishes, parsley, and onion. Add the salad on top of the dip. Serve with crackers, raw vegetables, or roasted potatoes.

To Make the Roasted Russet Potatoes:

1. Preheat an air-fryer to 360°F (or an oven to 400°F). Add the potatoes, paprika, onion, garlic, parsley, salt, and oil to a large bowl. Toss well. Add the potatoes to the basket of the air-fryer in a staggered crosshatch pattern and bake until crisp, about 20 minutes, shaking the basket after 10 minutes and then after 15 minutes.
2. If baking in the oven, bake on a baking sheet until crisp, about 30 minutes. Toss every 10 minutes.