Spicy Beet Dip

This brightly colored guilt-free dip is sure to please at your next appetizer party! MORE + LESS -

Ingredients

medium beets

small clove garlic

1/4

cup Yoplait® Fat Free plain yogurt or Greek Fat Free plain yogurt

tablespoons fresh lemon juice

teaspoons ground cumin

teaspoons honey

Dash ground red pepper (cayenne)

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1

Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel, discarding stems and root ends. Cut into 1/2-inch-wide wedges.
2

In food processor bowl with metal blade, and with processor running, drop garlic clove through feed tube. Process with on-and-off pulses until finely chopped. Add cooled, roasted beets and remaining ingredients. Cover; process until smooth. Place in serving bowl.
3

Serve as dip with fresh vegetables as desired. Cover and refrigerate any remaining dip.

This dip is delicious served with sliced cucumbers, sliced bell pepper or pita chips.
You can also make this dip with golden beets. Just replace the red beets with whatever variety is in season. You may need to slightly adjust the liquid amounts to get the desired consistency.