Ingredients
Greek Yogurt Beet Dip:
1 cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
4 medium beets, washed and cut in half
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 ½ tablespoons maple syrup or agave
1 ½ teaspoon lemon juice
Salt and pepper to taste
Greek Yogurt Chickpea Dip:
1 cup cooked chickpeas
½ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
4 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar or vinegar
1 teaspoon cumin
Salt and pepper to taste
Charcuterie Board Suggestions:
Asparagus
Watermelon radish or radish
Green and wax beans
Cherry tomato
Cucumber
Sugar snap peas
Cauliflower
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Steps
- For the Greek Yogurt Beet Dip, Preheat oven to 400 degrees Fahrenheit.
- Put the beets into a small roasting pan and add ¼ cup of water. Cover with foil and bake for 1 hour or until tender.
- Once the beets are finished cooking, peel the beets and transfer them to a food processor.
- Add garlic, olive oil, maple syrup, lemon juice, salt, and pepper. Puree until smooth.
- For the Greek Yogurt Chickpea Dip, In the food processor, add chickpeas, yogurt, olive oil, vinegar, cumin, salt, and pepper. Puree until smooth.
- Serve the dips with your favorite vegetables and crackers.
