Beetroot Dip with Crudite
Hummus holds a special place in our hearts (especially since it's good for our hearts...), but there are only so many days in a row you can dip your veggies in it.
It gets old, and variety is one of the keys to a healthy diet, anyway.
Enter this beet dip, a creative alternative that's also rich in protein and flavor is just made for crudite.
Use canned beets to make it super easy; Use steamed to make it super fresh.
INGREDIENTS
- 1 cup steamed, peeled and chopped beets (can use canned)
- 1 tablespoon olive oil
- 1 cup Greek yogurt
- 1/4 cup fresh chopped dill
- to taste sea salt
- to taste freshly ground black pepper
DIRECTIONS
- Combine all ingredients in a blender and blend until smooth.
- Serve dip with blanched broccoli rabe and raw carrot sticks, sliced bell peppers, cherry tomatoes, or any vegetables you desire!
WHY WE LOVE THIS RECIPE
Beets are antioxidant-rich and Greek yogurt provides protein. And in addition to flavor, this dip has a colorful hue that will brighten up any table spread (or Instagram shot).