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Spiced beet and Greek yogurt dip

Spiced Beet and Greek Yogurt Dip

A bright pink, no-cook dip of canned beets, Greek yogurt, lemon, garlic and cumin. Serve it with vegetable sticks or pita.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 8 servings (about 1/4 cup each)
Course: Appetizer, Dip
Cuisine: American
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 1 can sliced beets about 15 oz, no salt added if available; drained and rinsed (about 1 1/2 cups)
  • 1 cup plain Greek yogurt 8 oz (227 g); whole milk or 2%
  • 2 tablespoons lemon juice
  • 1 garlic clove minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Method
 

  1. Wash your hands with soap and water.
  2. Drain the beets in a colander and rinse them under cool running water.
  3. In a blender or food processor, blend the beets, lemon juice, garlic, cumin, salt and pepper until smooth. Without a blender, mash the beets with a potato masher or fork, then stir in the seasonings.
  4. Add the yogurt and pulse briefly, or stir it in by hand, until the dip is evenly pink.
  5. Cover and refrigerate for at least 30 minutes. Stir before serving with carrot, celery or jicama sticks, or pita.

Notes

Regular canned beets add sodium; choose no-salt-added cans if you can. Keep refrigerated until serving and do not leave out for more than 2 hours (1 hour above 90°F). Use leftovers within 3 to 4 days.