Roasted Beet Dip |

Ingredients

• 2 cups roasted beets (2–3 small-medium beets)
• 8 cloves roasted garlic
• 1/2 cup fresh parsley
• 1/2 cup fresh basil
• 1/2 cup raw walnuts, whole or chopped
• 1/4 teaspoon salt
• Freshly ground pepper, to your liking
• 1 tablespoon lemon juice
• 1 tablespoon honey, agave, or maple syrup (optional but recommended)
• 4 tablespoons We Olive Extra Virgin Olive Oil
• 1 tablespoon water
• Add the fresh parsley, basil, walnuts, salt, pepper, lemon juice, and honey to the food processor.
• Turn the food processor on and stream in the oil and water being sure to scrape down the sides of the food processor when necessary. Blend until very smooth.
• Serve beet dip chilled or at room temperature with veggies, crackers, or as a spread on sandwiches.