Herbed Beet Yogurt Dip from My Bottomless Boyfriend
by Keleigh May on November 10th, 2014

Herbed Beet Yogurt Dip
  • 2 large roasted or canned beets, diced into ¼ inch pieces
  • 1 cup plain Greek yogurt (I did about half nonfat and half 2% fat)
  • 1 tablespoon chopped fresh dill
  • 2 ½ tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
Directions:

Combine all ingredients in a medium-sized bowl. Mix gently. Adjust herbs and seasonings to desired taste.  Serve with pita bread, pita chips, or sliced veggies. 

I know what you guys are thinking. This girl is cray. She thinks a self-proclaimed veggie hater is going to eat beets. Can she think of a less popular vegetable? (I know you’re asking rhetorically, but the answer is yes. Yes I can. Keleigh is lucky I chose beets.)
 
Sometimes less popular is GOOD! Like… when everyone else was wearing flare jeans and you were wearing your brother’s hand-me-downs. (Oh wait, you mean that was just me?)
 
Ok. Bad example.
 
Less popular is good when…  it’s PINK. And it’s pretty. And when it’s mixed with other dee-lish flavors like garlic and lemon or mint. Or when it’s made into a dip. Because who ever lived on this earth and said, “I don’t like dip.”? Answer: No one, ever.
 
And anyway, remember when Keleigh tried her Honey-Roasted Beets? She didn’t dislike them, she just seemed a little on-the-fence. So I figure I have a good chance at inducting her into the Beet Lover’s Club. (President: Me.)
 
I roasted the beets for these recipes, but it was a lot of work. Cut the stems, scrub, trim, try not to stain your countertop or your clothes, brush with olive oil, wrap in foil, roast, cool, peel. So there’s your warning. To save yourself 60+ minutes, use canned beets – I think these recipes would be equally tasty, but make sure to drain the liquid off well.
 
For those who are thrown by the smooth, clean texture of a beet – the Roasted Red Beet Hummus is for you! You get all that sweet, earthy flavor, but pureed into a garlic and lemon hummus. This is a fun, simple, crowd-pleasing party appetizer. Look at that color! Don’t hate me ‘cause it’s beautiful.
 
If you’re a little more adventurous, try the Herbed Beet Yogurt Dip. This one features the beet texture a bit more. The fresh herbs give it a light, summery flavor. You could also make this fancier. Instead of mixing all the ingredients like I did, dollop the yogurt and herb mixture onto pita chips or crostini, top that with a spoonful of chopped beets, drizzle with olive oil, and sprinkle generously with freshly ground black pepper.
 
Friends, welcome to the Beet Lover’s Club. It feels good, doesn’t it? 


Posted in Appetizers, Gluten-Free, Awesome Websites    Tagged with no tags


2 Comments

Danielle - November 10th, 2014 at 5:38 PM
Thank you for hosting my guest post! I will return the favor soon! Love reading your blog!
Keleigh May - November 10th, 2014 at 5:50 PM
I love your's too! Such great ideas, and I can't read it without laughing! :)
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