Hard to Beet Dip
Yield: 10 servings
Ingredients
4 Cups (1 L) Cooked sliced beets, skin removed
1 clove Garlic, peeled
¼ Cup (125 mL) Plain yogurt
2 Tbsp (30 mL) Tahini (sesame seed paste)
1 Tbsp (15 mL) Lemon juice
½ tsp (2 mL) Salt
Pepper to taste
Directions
Place the beets, garlic, yogurt, tahini, lemon juice, salt, and pepper in a food processor; blend until the mixture is smooth.
Serve with raw vegetables like carrot or celery sticks.
