This colorful dip takes only minutes to prepare and is chock full of vitamins from the raw beets and spinach. Its the perfect antidote to wintertime blues. Serve as a dip with crudités or as a spread on toasted French bread.
½ lb. red beets (l large), peeled and coarsely chopped
1 large scallion, chopped
¼ cup (packed) chopped fresh spinach
8 oz. cream cheese
2 tsp. freshly squeezed lemon juice
¼ tsp. salt
2 tsp. snipped chives
- In bowl of food processor, pulse beets, scallion and spinach until finely chopped.
- Add cream cheese, lemon juice and salt, and process until well blended, leaving some texture in dip. Transfer to bowl, and stir in chives.
Serves 6 to 8