This Beet and Carrot Dip has the most amazing colour. This is one of my favourite dip among all the dips as this dip is sweet. The natural sweetness comes from the beets and the carrots.
Prep time: 30 minutes; Yield: 2 cups (500ml)
- 1 large beet, washed
- 2 medium carrots
- 1/2 cup (125ml) sour cream
- 1/2 cup (125ml) crumbled feta
- 1 green onion, chopped
- 1 tablespoon (15ml) finely chopped fresh dill
- 1 teaspoon (5ml) orange zest
- 1 teaspoon (5ml) orange juice
- 1/2 teaspoon (2ml) salt
- 1/4 teaspoon (1ml) freshly ground black pepper
|Place the beets in a microwaveable dish, cover tightly, and microwave on high for 7 to 8 minutes. Carefully add the carrots to the dish and cover again. Microwave on high for another 3 to 4 minutes, or until the vegetables are tender.|
|Let the vegetables stand for 10 to 15 minutes, or until cooled slightly.
Peel the skin from the vegetables. Roughly chopped them.
|Measure all the ingredients into a bowl.|
|Place all the ingredients in a food processor and pulse until smooth. Drizzle with olive oil if needed.|
|Serve with a platter of raw vegetables like carrot, broccoli, cucumber and snap peas.|