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Beet and Carrot Dip

Beet and Carrot Dip
YIELDS
1 serving
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Ingredients

1
large beet, washed and trimmed
2
medium carrots
½
cup sour cream (125ml)
½
cup crumbled feta cheese (125ml)
1
green onion, chopped
1
Tbsp finely chopped fresh dill (15ml)
1
tsp orange zest (5ml)
1
tsp orange juice (5ml)
½
tsp salt (2ml)
¼
tsp freshly ground pepper (1ml)
½
tsp prepared mild horseradish (2-4ml)
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Directions

Step 1

Place the beets in a microwaveable dish, cover tightly, and microwave on high for 7-8 minutes. Carefully add the carrots to the dish and cover again. Microwave on high for 3-4 more minutes, or until vegetables are tender. Let stand for 10-15 minutes, or until cooled slightly.

Step 2

Peel the skin from the vegetables. Pulse beets and carrots in a food processor with the sour cream, feta, green onion, dill, orange zest and juice, salt and pepper, until smooth.

Step 3

Divide the beet dip into 2 equal portions. Add horseradish, to taste, to the adult portion. Serve dip with your favourite crudités or breadsticks.

Step 4

Makes 2 cups/500 mL

Step 5

Tip: Snap Peas, cauliflower, broccoli and celery would be excellent crudités choices for the beet dip.

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