3 love beets, drained
4 Tbs olive oil
2 Tbs balsamic vinegar
2 cloves garlic
salt to taste
1) Pulse all ingredients in a food processor until well blended.
2) Refrigerate for at least four hours.
3) Serve with quinoa chips, veggie chips, or raw vegetables for dipping.
Review: I've had this recipe bookmarked for a long time. I wasn't sure what occasion would be the best fit for this recipe. Hosting some friends for a game night with just appetizers? Perfect. This was definitely a good fit. It made plenty of dip, which was savory yet sweet. It's filling, healthy (ish) and light enough to nosh on for awhile. It was a little watery, as I didn't drain the beets. Lesson learned, along with maybe adding oil as needed?
https://www.washingtonpost.com/recipes/pink-bean-dip/14144/?utm_term=.c839d3d846b1
No comments:
Post a Comment