Recipe courtesy of Bonnie Wright
Recipe courtesy of Bonnie Wright
Watch how to make this recipe.
Bonnie’s Beet Dip
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1127
- Total Fat
- 57 g
- Saturated Fat
- 9 g
- Carbohydrates
- 126 g
- Dietary Fiber
- 18 g
- Sugar
- 10 g
- Protein
- 34 g
- Cholesterol
- 10 mg
- Sodium
- 1286 mg
This vibrant beet dip has become a favorite, brightening any happy hour table, salad, or sandwich. I have shared this recipe with many friends and now you!
- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1127
- Total Fat
- 57 g
- Saturated Fat
- 9 g
- Carbohydrates
- 126 g
- Dietary Fiber
- 18 g
- Sugar
- 10 g
- Protein
- 34 g
- Cholesterol
- 10 mg
- Sodium
- 1286 mg
Ingredients
Flatbread:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Bring a medium pot of salted water to a boil. Add the beets and cook over medium heat for about 30 minutes, or until tender. When the beets are cooked, transfer them to a food processor and add the beans, dill, walnuts, oil, garlic and lemon juice. Blend for a minute or two. I don’t overblend it as it’s nice to keep some of the texture of the beets and walnuts. Transfer the dip to a bowl and chill in the refrigerator for at least 30 minutes, then enjoy with sliced raw veggies or homemade potato chips or Flatbread. Store leftovers in an airtight container in the fridge for up to 5 days.
Flatbread:
- In a medium bowl, mix together the flour, baking powder, sugar, salt, and yogurt with a wooden spoon. Once you have a rough, shaggy dough, transfer it to a clean, floured surface. Knead for about 4 minutes, or until the dough feels smooth and almost silky. Cover with a slightly damp kitchen towel and let rest for 20 minutes.
- Cut the dough in half, shape each half into a ball, and use a rolling pin to roll them into approximately 1/8-inch-thick flatbreads (you could also split the dough into quarters and make 4 smaller ones). Sprinkle a little flour on each side of the flatbreads; this will help them not to stick to the pan.
- Heat a large cast-iron pan (or any skillet) over medium heat and add a tablespoon or two of olive oil — enough to grease the pan but not so much that you end up frying the bread. Once the oil is hot but not smoking, place your flatbreads in the pan, in batches if necessary, and cook until air starts to puff up inside, flipping them every minute or so, about 5 minutes total. Serve immediately. Yield: 2 large or 4 small flatbreads
