Delicious & Easy
Beet Dip with Tahini and Pistachios
Ingredients for
Beet Dip with Tahini and Pistachios
DIP
- 8 ounces cooked beets, peeled
- 1/2 cup Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon extra-virgin olive oil
- 1/2 lemon, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
GARNISH
- Tahini
- Pistachio, chopped
- Chives, chopped
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Instructions for
Beet Dip with Tahini and Pistachios
- Combine all dip ingredients in a blender or food processor.
- Blend until smooth.
- On a serving platter spread beet dip out with the back of a spoon.
- Garnish with a drizzle of tahini and a sprinkle of pistachios and chives.
- Serve with raw vegetables, pita chips, or bread.
Frequently asked
Questions About This Recipe
Final
Notes & Thoughts
If you want a thicker consistency, go ahead and throw in some chickpeas for added heft.
