Beet Dip
Vegetarian Times Issue: January 1, 2003 p.64
This colorful dip takes only minutes to prepare and is chock full of vitamins from the raw beets and spinach. It’s the perfect antidote to wintertime blues. Serve as a dip with crudités or as a spread on toasted French bread.
Directions
- 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.
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ingredient list
Serves 6 to 8
- 1/2 lb. red beets (l large), peeled and coarsely chopped
- 1 large scallion, chopped
- 1/4 cup (packed) chopped fresh spinach
- 8 oz. cream cheese
- 2 tsp. freshly squeezed lemon juice
- 1/4 tsp. salt
- 2 tsp. snipped chives
Nutritional Information
Per serving:
| Calories |
110 |
| Protein |
3g |
| Total Fat |
10g |
| Saturated Fat |
6g |
| Carbs |
4g |
| Cholesterol |
30mg |
| Sodium |
180mg |
| Fiber |
1g |
| Sugar |
2g |
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does this taste good for like an edible sun model