Creamy Beet Dip

creamy-beet-dip
Photo by Philip Friedman
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  • Serves 6
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Puree the beets, 1½ cups of yogurt, kosher salt, black pepper, lemon juice, and cardamom in a food processor.

To serve, top with the remaining yogurt, peanuts, parsley, and pepper.

Ingredients

  1. Check ½ pound cooked beets
  2. Check 2 cups whole milk Greek yogurt
  3. Check 1 teaspoon kosher salt
  4. Check teaspoon black pepper, divided
  5. Check 1 teaspoon fresh lemon juice
  6. Check Pinch of cardamom
  7. Check ½ cup chopped roasted salted peanuts
  8. Check ¼ cup chopped parsley

Directions

  1. Puree the beets, 1½ cups of yogurt, kosher salt, black pepper, lemon juice, and cardamom in a food processor.
  2. To serve, top with the remaining yogurt, peanuts, parsley, and pepper.