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Beet Dip

6 2-inch beets
1 cup chopped red onion
3/4 cup sour cream
3/4 cup plain yogurt
3/4 cup fresh dill, chopped
4 large garlic cloves, minced

Assorted fresh vegetables for dipping

Cook beets in a large pot of salted boiling water until tender, about 30 minutes.  Drain and cool.
Peel beets and chop coarsely.  Combine beets and onion in a processor and blend until smooth.
Mix in the remaining ingredients.  Season to taste with salt and pepper, cover and refrigerate.
Should be refrigerated for 2 days.  Nice served with vegetables to dip.


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