Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Thursday, April 23, 2009

Beet Dip

Beet Dip
Recipe from Vegetarian Times Magazine

Dear Friends,
I made this beet dip for the March edition of "2nd Friday Suppers at Miss Jolie's" and it was a hit! Bright pink color and such an unexpected delicious taste. Creamy, satisfying and you'd never guess the main ingredients were raw beets and raw spinach. For the party, I served it with homemade toasted pita chips and the leftovers were great with "trader joe's organic corn chip dippers." I will make this recipe again and again! Oh yeah, and I doubled this recipe to make enough for my party.

Miss Jolie Ann

1/2 lb red beets (1 large), peeled and coarsely chopped
1 large scallion, chopped
1/4 cup (packed) chopped fresh spinach
8 oz cream cheese
2 tsp freshly squeezed lemon juice
1/4 tsp salt
2 tsp snipped chives

1. In bowl of a food processor, pulse beets, scallion, and spinach until finely chopped.
2. Add cream cheese, lemon juice and slat. Process until well blended, leaving some texture in dip. Transfer to bowl, and stir in chives.

1 comment:

rhapsody1110 said...

so bummed we weren't there to try it, so i guess i'll have to make it. :) gorgeous! i love me some pretty food.