Hard to Beet Dip
Yield: 10 x 1/4 cup servings
4 cups/1L Cooked sliced beets, skin removed
1 clove Garlic, skin removed
1/4 cup/125mL Plain, 1% yogurt
2 tbsp/30mL Tahini (sesame seed paste)
1 tbsp15mL Lemon juice
½ tsp/2mL Salt
Pepper to taste
Place the beets, garlic, yogurt, tahini, lemon juice, salt, and pepper in a food processor; blend until the mixture is smooth.
Serve in 1/4-cup (50-mL) servings. Carrot sticks, celery sticks, and apple slices go well with this dip mixture.