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Tie-Dye Beet Yogurt Dip (Dairy Free)
Equipment
- 1 blender or food processor
Ingredients
Yogurt Dip
- 1/2 cup dairy free yogurt unsweetened
- 1/2 lemon juiced
- 1 tbsp olive oil extra virgin
- 1/2 tsp salt kosher
- 1/2 lemon zested
Beet Dip
- 4 beets peeled, steamed or boiled
- 2 tbsp tahini
- 1 clove garlic
- 1/2 lemon juiced
- 1/2 tsp salt kosher
- 1 tbsp olive oil extra virgin
To Serve
- bread of choice grilled
- maldon salt
- olive oil for drizzling
Instructions
Prepare Yogurt Base
- In a blender, blend all yogurt base ingredients until smooth. Transfer to a small bowl and set aside.
Prepare Beet Base
- Clean the blender unit and blend together all beet base ingredients until smooth. Adjust to taste, then transfer to a small bowl and set aside.
- Prepare a third bowl and mix your beet base and yogurt base to create a second shade of pink, as desired. You should end up with 3 bowls–white yogurt dip, bright pink beet dip and a lighter pink beet yogurt dip.
Serve the Dip
- Grab a large serving plate and scoop dollops of each of the dips one by one around the plate. Drizzle with olive oil for garnish, flaky salt for taste and then use a spoon to gently swirl the three dips.
- Garnish with toasted sesame seeds and fresh dill if desired and serve with grilled bread or crudité.
Notes
Recipe inspired by and adapted from the talented Jillian Barreca.
Nutrition information is automatically calculated, so should only be used as an approximation.
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