Creamy Beet Dip
A vibrant and creamy dip made with roasted beets, sour cream, and aromatic cardamom. Perfect for serving with pita bread, this beautiful pink dip combines earthy and tangy flavors.
6 servings
1 hr
Ingredients
- •1½ pounds beets
- •1 sheet parchment paper
- •¾ cup light sour cream
- •1 whole lemon
- •1 pinch ground cardamom
- •¼ teaspoon salt
- •1 clove garlic
- •1 package whole-wheat pita wedges
Cooking Instructions
- 1.
Heat oven to 425°F. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes. Remove from oven and let cool. Peel beets under running water. In a food processor, combine beets, sour cream, 2 teaspoons juice, cardamom, salt and garlic; blend until smooth. Transfer to a bowl and garnish with zest to taste. Serve with pita, if desired.
60 min
