Thursday, October 19, 2006
Beet Cream Cheese Dip
1 4-oz can of sliced beets
1 8-oz package of cream cheese
1 teaspoon dill, minced
1/2 teaspoon garlic powder
salt and pepper
This dip can be either smooth or chunky.
If you want it chunky, place the beets on your cutting board and mince and mash with a fork. Discard the beet juice. In a large bowl, combine all the ingredients until fully combined. Serve.
If you want it smooth, place all the ingredients in a food processor. Add 1 tablespoon of the beet juice. Puree until smooth. Serve.
This is so delicious as a dip. It is also fabulous with bagels and smoked salmon. People who think they don’t even like beets usually love this recipe.