Ruby red beets make for a beautiful dip that stands apart from the rest. Spread any leftover dip onto a roast beef sandwich or toss with boiled potatoes.
- Credits : Canadian Living Magazine: September 2013
- 1 jar (500mL) pickled beet drained and rinsed
- 1/4 cup sour cream
- 2 tablespoons chopped fresh dill
- 1 teaspoon prepared horseradish
- 1/4 teaspoon pepper
In food processor, purée together beets, sour cream, dill, horseradish and pepper just until smooth, about 30 seconds.
Refrigerate for 20 minutes before serving. (Make ahead: Refrigerate in airtight container for up to 2 days.)
Makes 1-1/2 cups.
Nutritional facts per 1 tbsp: about
- Fibre 1 g
- Sodium 50 mg
- Sugars 2 g
- Calories 13.0
- Potassium 6 mg
- Cholesterol 1 mg
- Total carbohydrate 2 g
- Iron 1.0
- Vitamin C 2.0