Ruby Red Beet Dip with Pis­ta­chios

Natural Solutions - - Food Matters | -

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.

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