Thanksgiving Beet Dip with Labneh and Pita ChipsSa 11 November 2023
Beet Dip with Labneh and Pita Chips Ingredients: - 2 medium beets, peeled and cut into small cubes - 1/4 cup olive oil - 2 cloves garlic, minced - 1 tsp ground cumin - Salt and pepper to taste - 1 cup labneh or Greek yogurt - Fresh parsley for garnish - Pita chips for serving
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, toss together the cubed beets, olive oil, minced garlic, ground cumin, salt, and pepper until evenly coated. Spread out on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 30 minutes or until the beets are tender when pierced with a fork. Remove from the oven and let cool slightly before transferring them to a food processor.
- Add the labneh or Greek yogurt to the food processor along with any remaining juices from the roasted beets. Process until smooth and creamy. Taste and adjust seasonings as needed.
- Transfer the dip to a serving dish and garnish with fresh chopped parsley. Serve immediately with pita chips for dipping. Enjoy!