Beet Yogurt Dip

Rating: Unrated

Harness beets’ striking color and earthy-sweet flavor in this glorious spread inspired by a recipe from Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. For a little extra heat, use up to 1/4 teaspoon of cayenne. You can try 1 1/2 teaspoons za’atar spice blend as a substitute for fresh thyme, but skip ground thyme because it lends a dirt-like taste. Serve with raw carrot slices, pita bread, or rice crackers for scooping.Beet Yogurt Dip This recipe originally appeared on Cookinglight.com.

By Andrea Nguyen
Recipe by Extra Crispy

Gallery

Credit: Photo by Caitlin Bensel

Recipe Summary test

total:
26 mins
Yield:
6 servings (serving size: 1/4 cup)
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Ingredients

Directions

  • Make puree in a food processor outfitted with steel blade: Remove the pusher, and with processor running, drop in garlic. Once finely chopped, scrape down sides with a spatula. Add beets. Pulse about 30 times, scraping as needed, until finely chopped

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  • Add yogurt, and then process to a semi-coarse puree. Add honey, thyme, salt, pepper, and 1 tablespoon olive oil. Process to blend well. Let stand 5 minutes to develop flavor. Taste, and adjust flavors if needed. Transfer to a wide, shallow bowl. Drizzle on remaining 1 tablespoon olive oil. Top with cheese, nuts, and mint.

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