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
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
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”.