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Bright Beet Yogurt Dip (Pink, Punchy, and a Lil’ Earthy)
This is the Beyoncé of the trio—gorgeous, bright, and the first to get scooped clean.
You’ll need:
- ⅓ cup canned beets
- 2 cloves roasted garlic
- ¼ cup thick yogurt
- 2 tbsp lemon juice
- Sprinkle of nutritional yeast
Method:
Blend all ingredients with a hand blender or food processor until glossy and smooth. If it tastes too “rooty,” add a bit more lemon or yogurt.
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Beet Yogurt Dip
This bright, creamy beet yogurt dip is tangy, earthy, and vibrant—perfect for crudités, grain bowls, or spreading on sandwiches.
Equipment
- 1 Immersion blender
Ingredients
- ⅓ cup canned beets, drained
- 2 cloves roasted garlic
- ¼ cup thick plain yogurt, dairy or plant-based
- 2 tbsp lemon juice
- 1 tsp nutritional yeast
- sprinkle salt and pepper, to taste
Instructions
- Combine canned beets, roasted garlic, yogurt, lemon juice, and nutritional yeast in a blender or food processor.
- Blend until smooth and creamy.
- Taste and season with salt and pepper as needed.
- Chill until ready to serve.
Ain’t No Party Like a Crudités Party with 3 Dips That Actually Slap
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