25 minutes
This vibrant and tangy beet dip is perfect for any gathering, offering a delightful blend of flavors with a smooth, creamy texture.
Pickled Beets, drained
0 oz
cups
Horseradish, freshly grated or prepared
tablespoons
Garlic Clove, crushed
each
to taste
Black Pepper, freshly ground
to taste
Dill, snipped
to garnish
1. Puree Ingredients
Place the drained pickled beets into a food processor along with the Greek yogurt or sour cream, horseradish, and crushed garlic. Puree the mixture until it becomes very smooth, with no chunks remaining.
2. Season and Chill
Transfer the beet mixture to a medium bowl. Season the dip with kosher salt and freshly ground black pepper to your liking. Stir well with a spatula to ensure the seasoning is evenly incorporated throughout the dip. Cover the bowl and place it in the refrigerator for about 15 minutes to allow the flavors to meld.
3. Garnish and Serve
Before serving, sprinkle some snipped fresh dill over the top for a burst of fresh flavor. Transfer the dip to a serving bowl and arrange your choice of crudités, chips, or pita chips around it on a platter.
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