Ruby Red Beet Dip with Pistachios

Quick Information

Time
10 min
Serves
8
Calories
70
Gluten Free
Recipe
Vegetarian
Recipe

Recipe

Ingredients

1/4 cup shelled pistachios

1 jar (16 oz/500 mL) pickled beets, drained

1/4 cup sour cream

1 clove garlic

1 tbsp chopped fresh dill

2 tsp fresh lemon juice

1/4 tsp each salt and pepper

1 bag (6 oz/170 g) Lundberg Sea Salt Rice Chips

Preparation

In skillet, toast pistachios for about 2 minutes or until fragrant. Transfer to food processor; process until roughly chopped. Reserve 1 tbsp of pistachios; set aside.

Add beets, sour cream, garlic, dill, lemon juice, salt and pepper to food processor; purée until smooth. Transfer to serving bowl and sprinkle with reserved pistachios. Serve with Lundberg Sea Salt Rice Chips.

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Nutritional Facts

Serving Size: 1/8 recipe (69g)

Amount Per Serving

Calories 70

Calories from Fat 25

Total Fat 3g

Saturated Fat 1g

Trans Fat 0g

Cholesterol 5mg

Sodium 230mg

Carbohydrate 11g

Fiber 2g

Sugars 8g

Protein 1g