Beet Yogurt Dip

cookinglight.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 garlic clove

8 oz. (1½ cups) cooked beets (from Pressure-Cooked Beets)

½ cup plain 2% reduced-fat Greek yogurt

1 ½ tsp. robust-tasting honey, such as amber-colored honey

1 tsp. minced fresh thyme leaves

1 tsp. fine sea salt

⅛ to ¼ tsp. ground red pepper

2 Tbsp. olive oil, divided

2 Tbsp. crumbled sheep’s milk feta cheese

2 Tbsp. chopped roasted walnuts or almonds

1 Tbsp. chopped mint leaves

Directions at cookinglight.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer