Ruby Red Beet Dip with Pistachios
SERVES 8 ¼ cup shelled pistachios 1 16-ounce jar pickled beets, drained ¼ cup sour cream 1 clove of garlic 1 tablespoon fresh dill, chopped 2 teaspoons fresh lemon juice ¼ teaspoon salt ¼ teaspoon pepper 1 bag Sea Salt Rice Chips (Lundberg)
In a skillet, toast pistachios for about 2 minutes, or until fragrant. Transfer to a food processor and process until roughly chopped. Reserve 1 tablespoon of pistachios and set aside. Add beets, sour cream, garlic, dill, lemon juice, salt, and pepper to the food processor and purée until smooth. Transfer to a serving bowl and sprinkle with reserved pistachios. Serve with Sea Salt Rice Chips and enjoy. Recipe courtesy of Lundberg Family Farms.