Little Saint’s Beet Dip - Edible Marin & Wine Country
ediblemarinandwinecountry.ediblecommunities.com
This plant-based dip is a creamy bite of earthy beets and tangy yogurt
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblemarinandwinecountry.ediblecommunities.com.
Ingredients
- ⅔ pound (300 g) red beets of similar size, scrubbed well
- ¾ cup (180 ml) plant-based yogurt, such as Cocojune, plus more if needed
- 1½ tablespoons fresh lemon juice
- ¾ teaspoon kosher salt, plus more as needed
- Your favorite crackers, bread, or vegetable sticks, for serving
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