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Saturday, June 20, 2015

Beet Dip


Beets seem to be one of Dave's favorite vegetables and I'm pretty happy that we can use all parts of the beet so that there's no waste (beet greens go really well in hash, that's one of our favorite ways to use them). Another benefit of using beets is the beautiful color that they produce in a recipe. This dip turned out absolutely stunning and was a great snack.

Recipe from Sugar and Charm.

Ingredients:
-4 beets, trimmed
-3 garlic cloves
-1 1/2 cup whole Greek yogurt
-1/4 teaspoon chili powder
-1/4 cup olive oil
-1/2 teaspoon salt

Garnishes
-Hazelnuts
-Green onions

First, roast the beets in the oven for an hour at 350. This will help to soften them up. 

Combine the beets, garlic cloves, Greek yogurt, chili powder, olive oil and salt in a high powered blender. Process until smooth.

Garnish and serve with pita chips or vegetables. 







This dip was luscious, there was a small amount of heat from the chili powder, but overall the beets and the yogurt were the most flavorful ingredients. Due to the Greek yogurt this dip is really light and is great served with crackers or pita bread. This is something that I would like to make again, it didn't last very long in our apartment, because we kept snacking on it. 


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