You can’t beat this red beet and Greek yogurt spread. This dip is a great option to bring to any gathering. The great thing about being the person that brings the dip is that you’re then an essential part of the snack spread. You can dip bread, pita chips, fresh vegetables, and more into it, or spread it on a piece of fresh baguette.
Is Greek Yogurt Really Greek?
So…we hate to burst your bubble, but Greek yogurt is not Greek. “Greek” yogurt is made by straining regular yogurt to thicken it and remove whey. While this is the traditional way of making yogurt in the Middle East and Mediterranean. It’s called straggisto in Greece, but brands well-known in the West like Chobani are not even from Greece. Chobani is actually (gasp) Turkish. It’s not technically incorrect to call it Greek yogurt, but if you want to bring out a fun trivia fact at a party, this is a good one for the know-it-alls out there. Like French fries (not actually French) and French toast (also not technically French), the name stuck. Its origins might be debatable, but that doesn’t keep Greek yogurt from being delicious.
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Red Beet and Greek Yogurt Spread
- Yield: Serves 6
Description
You can’t beat the beets.
Ingredients
- 5 medium red beets, boiled or roasted
- 1 1/4 cup Greek yogurt
- 1–2 garlic cloves
- 2 tbsp extra-virgin olive oil
- 1 tbsp maple syrup
- 1/2 tbsp lemon juice
- 1/2 tsp red pepper flakes
- 1/2 tsp sumac
- salt and pepper to taste
To serve:
- 1/2 tbsp sesame seeds
- 2 tbsp roasted peanuts
- 1 green onion
- 2 tbsp crumbled feta or goat cheese
Instructions
- Peel and cut the beets. Place them in a blender along with yogurt, garlic clove, olive oil, maple syrup, lemon juice, red pepper flakes, sumac, salt and pepper. Blend until smooth. Taste and adjust the seasoning if needed.
- To serve, top the spread with sesame seeds and/or roasted peanuts, sliced green onion (green part only) and crumbled feta or goat cheese, then drizzle with some olive oil.
Recipe and Photography by Sara Ghedina
