Beet & Chèvre Dip

24 oz peeled, cooked beets*
2 tablespoons balsamic vinegar
1 cup 2% (plain) Greek yogurt
5 1/2 oz fresh goat cheese (chèvre)
1 teaspoon ground mustard
1 teaspoon ground garlic
1 teaspoon dillweed
1 1/2 teaspoon lemon pepper seasoning
1 teaspoon sesame seeds
1/2 teaspoon smoked paprika
sea salt
freshly ground black pepper

Place all ingredients in a food processor. Pulse until smooth. Serve immediately or refrigerate in an air-tight container until ready to use.

Yield: about 3 cups.

*Cook your own or use pre-cooked beets like Love Beets

My thoughts:

Beets have been so good this season, I couldn’t resist turning some into dip for pretzels and vegetables. I actually love pickled beets on Greek yogurt so that was my inspiration. The dip is creamy yet tart and pretty healthy so you don’t feel bad serving it and calling it a “side dish”.
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  1. Interesting dip combination! What kind of pretzel dippers are those?

  2. Snyder's I think. They are called dippers actually.