Beet & GreekYogurt Dip

This easy to make gorgeous yogurt dip utilizes cooked beets from Greece, simplifying this recipe. So easy to whip together in minutes utilizing common refrigerator ingredients.

Gorgeous ruby-red pureed beets and Greek yogurt dip. Delicious and so easy, too.

See video below.

Ingredients:

• 2 Aristis cooked and peeled Greek beets, cut into quarters

• 2 T prepared horseradish

• 2 tspns white wine vinegar

• 1 tspn sea salt, or to taste

• 1 pinch black pepper, or to taste

• 2 cups Nounos Greek yogurt, full fat

• 1 cup sour cream

• 1 T chopped chives

• extra virgin olive oil for drizzling

• mini pita breads, warmed

• cut carrots, cucumber, celery, broccoli, cauliflower, etc.

Directions:

1. In a small food processor, place the quartered beets, horseradish, white wine vinegar, sea salt and black pepper. Pulse and then puree until smooth. Check for seasonings. Reserve while making the dip.

2. Meanwhile, in a medium bowl, combine the Greek yogurt and sour cream. Stir. until well blended.

3. Transfer the yogurt-sour cream mixture to a serving bowl; scoop out pureed beet mixture and swirl into Greek yogurt-sour cream mixture. Drizzle with extra virgin olive oil and finish with chopped chives.

4. Arrange warmed pita breads and cut vegetables; serve.

   
   
   
   
   
   

Ingredients at a Glance

This recipe utilizes common ingredients found in most people's refrigerator.