Beet labneh dip

This is an electric pink color and is a true treat for the eyes and stomach, enjoy with anything you like to dip! If you don’t have a food processor, you can grate the beets and mix the ingredients together by hand.

• 1 cup labneh or strained whole milk yogurt

• 2 to 3 medium beets

• 1 tablespoon garlic, minced

• 1 teaspoon kosher salt

• Optional garnishes:

• 1/4 cup dill, mint, or shiso, chopped

• Za’atar

• Sesame seeds (black or white) 

Preheat the oven to 400°F.

Place the beets in a small baking dish and pour water in until the beets are slightly less than halfway submerged. Cover with a lid or tin foil so that the dish is entirely sealed. Bake until the beets are fork tender, about an hour.

Remove from baking dish and peel the beets while they are still hot. To avoid burning yourself, you can run them under cool water and rub until the skins come off. 

Roughly chop the beets and put a handful into the food processor with the garlic and a pinch of salt. Blend until smooth.

Add a spoonful of the labneh and blend until smooth.

Add the rest of the beets and labneh and the lemon juice and blend until smooth.

Add salt to taste and serve with your favorite garnish(es).

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