Thanksgiving Beet Dip with Labneh and Pita Chips


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


  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the dip to a serving dish and garnish with fresh chopped parsley. Serve immediately with pita chips for dipping. Enjoy!