No surprise that I loved this beet dip -- yes, when you collect beet recipes, people starting calling you the Beet Queen for good reason. But I didn't expect everyone else to love this beet dip -- but they did!
The dip starts with a jar of pickled beets and whizzes up in the food processor in just a few minutes. It keeps too -- making it easy to make ahead and keep on hand for several days.
Because you'll ask? Yes, the color is really truly that pink!
THREE DAYS LATER: Brilliant! My friend Tanna from the Dallas food blog My Kitchen in Half Cups made this dip using homemade pickled beets and substituting canned beans for the cream cheese! She served the dip at a 'Little Bites' Dinner detailed in a post called, Pink, Purple, Red or Rouge.
PICKLED BEET DIP
Time to table: 10 minutes
Makes 2 cups
1 16-ounce jar pickled beets, drained (see NOTES)
1 thick slice red onion
8 ounces low-fat cream cheese (also called Neufchatel)
Horseradish to taste (see NOTES)
Chop the beets and onion in a food processor until very small. Add the cream cheese and process until smooth. Add the horseradish. Spread over crostini or crackers.
I used Aunt Nellie's Pickled Beets but these Swedish Beets (an easy homemade pickled beet recipe, no canning required) would work great too.
If you like, put aside one beet to garnish the top.
Commercial horseradish varies in hotness so this is definitely an ingredient to taste and adjust. I used two teaspoons, that wasn't enough for our taste.
~ Beets with Feta ~
~ Beet Carpaccio ~
~ more beet recipes ~
~ Baba Ganoush ~
~ Easy Easy Radish Spread ~
~ Beet Pesto ~
~ more dips & spreads ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~