SPICY BEET DIP
This brightly colored guilt-free dip is sure to please at your next appetizer party!
Categories Appetizer
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel, discarding stems and root ends. Cut into 1/2-inch-wide wedges.
- In food processor bowl with metal blade, and with processor running, drop garlic clove through feed tube. Process with on-and-off pulses until finely chopped. Add cooled, roasted beets and remaining ingredients. Cover; process until smooth. Place in serving bowl.
- Serve as dip with fresh vegetables as desired. Cover and refrigerate any remaining dip.
Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 3 g, TransFat 0 g
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