Middle Eastern Beet Dip

Benida Solow made this for a party last winter, and gave me the recipe when I asked. Of course I asked—I love recipes that feature beets.

It was originally posted on the fabulous Stonyfield Farm website by Jodi Calhoun. My only personally preferred change to this recipe would be to use goat milk yogurt instead of cow’s milk yogurt.

Middle Eastern Beet Dip

4 peeled, cooked beets, coarsely chopped
1 cup yogurt
2 cloves garlic, peeled and minced, or pressed
2 teaspoons lemon juice
lemon zest (finely grated rind)
2 tablespoons olive oil
1/2 teaspoon cumin, paprika and cinnamon
salt and pepper to taste

Combine all ingredients until smooth in a food processor.

Serve with crackers, flat breads, and/or raw vegetables. On the same tray, at the party where Benida served this, was a spreadable chevre (goat milk cream cheese) to smear on a bit of bread or vegetable before topping with a bright magenta dollop of beet dip.