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Tie-Dye Beet Yogurt Dip (Dairy Free)

Prep Time5 minutes
Cook Time10 minutes
Course: Appetizer
Servings: 4

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.