Ingredients

  • 1
    bag
  • 14
    cups
    shelled pistachios
  • 1
    jar (16 oz/500 mL) pickled beets, drained
  • 14
    cups
    sour cream
  • 1
    clove garlic
  • 1
    tbsp
    chopped fresh dill
  • 2
    tsp
    fresh lemon juice
  • 14
    tsp
    each salt and pepper

Nutrition Facts

Serving Size: 69g
Serves: 8
Amount Per Serving
Calories: 70
% Daily Value*
Total Fat: 3g 4%
Saturated Fat: 1g
Cholesterol: 5mg 2%
Sodium: 230mg 10%
Total Carbohydrate: 11g 4%
Dietary Fiber: 2g 7%
Sugars: 8g 16%
Protein: 1g 2%

Instructions

  1. 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.
  2. 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.
  3. Serve with Lundberg Sea Salt Rice Chips.

Similar Recipes

Product Sea Salt Rice Chips
Diet Gluten-Free Vegetarian
Dish Appetizers
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