BEET DIP
Such a colorful appetizer!
Provided by Eden
Categories Appetizer
Time 1h10m
Number Of Ingredients 10
Steps:
- Put the beets in a small baking pan with a small amount of water.
- Roast in a 350 degree oven for 1 hour.
- Peel and cut in half.
- Add beets, garlic, yogurt, olive oil and chili powder in a food processor or blender and pulse until smooth.
- Garnish with feta, hazelnuts, shallots and green onions.
Nutrition Facts : Calories 153 kcal, Carbohydrate 8 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 276 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
BEET DIP WITH LABNEH
This recipe for a delicious raw beet dip comes from Botanica, a vegetable-focused restaurant in Los Angeles run by Emily Fiffer and Heather Sperling. The recipe is easy - throw everything into the blender raw - though it requires a little time for the blades to break down the beets with walnuts, olive oil and a few other aromatics. Fiffer and Sperling cleverly adapted the dip from muhammara, the Middle Eastern spread made from red peppers. Using beets creates another dish altogether, but one that tastes bright, sweet and earthy. Serve it with a dollop of labneh, as well as warm pita and quartered Persian cucumbers for dipping, and generously drizzle everything with olive oil and crunchy salt.
Provided by Tejal Rao
Categories easy, quick, snack, dips and spreads, appetizer, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
- Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.
ROASTED BEET DIP
This bright red beet dip looks as good as it tastes. We flavour it with roasted garlic, lemon juice, cumin and chili powder. Serve it with pita chips or melba toast.
Categories Starters
Yield Makes 1 cup.
Number Of Ingredients 8
Steps:
- Cut top 1/4 inch off garlic head. Individually wrap beets and garlic tightly in foil and place in a baking dish.
- Bake at 400ºF until tender when pierced with a fork, about 40 minutes for garlic and 1 1/4 hours for beets.
- Unwrap beets and garlic; cool. Peel beets and cut into chunks; place in a food processor.
- Squeeze softened garlic out of skins into food processor. Add remaining ingredients (lemon juice through chili powder) and puree until smooth.
- Transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 24 hours.
- Serve with pita chips or Melba toast.
Nutrition Facts : Calories 31 Calories, 1.8 g fat, 0.6 g protein, 3.5 g carbohydrate, 6.9 g fibre, 163 mg sodium
LAURA'S DIP
I got this blue cheese dip recipe from a friend of my sister's. Everyone loves it, even kids. Serve it with crackers and veggies.
Provided by lhealy
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 6h10m
Yield 32
Number Of Ingredients 5
Steps:
- In a medium bowl, mix small curd cottage cheese, sour cream, blue cheese, green onions and dill weed. Cover and chill in the refrigerator 6 hours, or overnight, before serving.
Nutrition Facts : Calories 39.7 calories, Carbohydrate 0.8 g, Cholesterol 7.3 mg, Fat 2.9 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 99.5 mg, Sugar 0.1 g
MUTABBAL SHAMANDAR (BEET-TAHINI DIP)
This spread starts off sweet, then gets a little spicy. Mutabbal Shamandar is made with beets and nutty tahini. Serve with pita for dipping.
Provided by Reem Assil
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- In a medium bowl, coat the beets in the oil and 1 teaspoon of the salt. Tear four lengths of aluminum foil and tightly wrap each beet individually in the foil. Roast the beets in the oven for about 1 hour, until caramelized and tender (a knife or cake tester should go through them with little or no resistance). Remove the beets from the oven and cool in the foil.
- For this next step, I save old towels I don't mind staining. When cool enough to handle, remove the beets from the foil, wrap each beet in a towel, and rub the peels away.
- Coarsely chop the beets and place them in a food processor or blender. Add the garlic, chile, lemon juice, cumin, and the remaining 2 teaspoons salt and blend for about 5 minutes, until creamy and smooth. Slowly drizzle in the tahini and continue blending until the tahini is fully incorporated. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste. If you want a thicker spread, blend in more tahini, 1 tablespoon at a time.
- When ready to serve, scoop the mixture onto a serving plate, drizzle it with the oil, and garnish it with the herbs.
BEET DIP (LAURA)
Categories Condiment/Spread Appetizer
Number Of Ingredients 7
Steps:
- 2 beets-boiled w/skins on and about 1" of stem. 30 to 40 minutes, until fork tender. Peel. 1 small potato, peeled, boiled. (Or 1 slice toasted bread) Put all ingredients in food processor until smooth.
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