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Title: Ruby Vegetable Dip
Categories: Dip
Yield: 12 Servings
8 1/4 | oz | Can diced, julienne, or sliced pickled beets |
1/2 | c | Minced red onion |
1/2 | c | Unflavored nonfat yogurt |
Salt and pepper | ||
1 | c | Each broccoli flowerets, carrot, cucumber and thin jicama sl |
Drain beets, reserving 1/4 cup liquid. In a food processor or blender, whirl beets and reserved liquid until very smoothly pureed. In a small bowl, mix with onion and yogurt. Add salt and pepper to taste. If making ahead, cover and chill up to 4 hours. Makes 1 1/2 cups.
Set Ruby Dip on a tray and surround with vegetables.
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