Name: Beet and Yogurt Dip
Prep time: 10 min
Total time: 10 min
Cuisine: Gluten-free
Ingredients: 2/3 cup plain Greek yogurt (either full-fat or non-fat will work; I used non-fat); 1 clove garlic, crushed; 1 large cooked and cooled beet (about ¼ cup), diced*; 1.5 ounces queso fresco cheese, crumbled (could also use feta cheese); Sea salt and pepper to taste

Description

This dip can be made in just 10 minutes. It is delicious, healthy, and perfectly festive for the holiday season.

Ingredients

Units Scale

2/3 cup plain Greek yogurt (either full-fat or non-fat will work; I used non-fat)
1 clove garlic, crushed
1 large cooked and cooled beet (about 1/4 cup), diced*
1.5 ounces queso fresco cheese, crumbled (could also use feta cheese)
Sea salt and pepper to taste

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Instructions

Place the Greek yogurt, garlic, beet, queso fresco cheese in a medium mixing bowl. Stir to combine.
Add in the salt and pepper to taste.
Serve with pita chips, or veggies. Can be stored in the refrigerator in an airtight container for up to 3 days.

Notes

Slightly adapted from Clean and Delicious.com