Tangy Beet Dip

Tangy Beet Dip image Author: Canadian Living Credits: Tangy Beet Dip image

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

Ingredients

  • 1 jar pickled beet drained and rinsed
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon pepper

Method

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

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tangy Beet Dip

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