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Beet Labneh Dipping Sauce
Ingredients
Units
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- 1 medium steamed beet, peeled
- 2 cups whole milk labneh or 2% smooth Greek Yogurt (do not use fat free)
- 1 garlic clove, peeled and minced
- kosher salt to taste
- extra virgin olive oil for garnish
- fresh herbs like chives, parsley and dill for garnish
- chopped roasted and salted pistachios for garnish
- Raw vegetables for crudité like carrots, bell pepper, cucumbers, and cauliflower
Instructions
- Roughly chop the beet and add it to a food processor, along with the chopped garlic
- Pulse until combined, then add the yogurt and a pinch of salt and puree until completely smooth
- Taste for seasoning and add salt if needed. Scoop the labneh into a small serving dish
- Use the back of a spoon to smooth a little pool in the center of the labneh, drizzle with olive oil, top with fresh herbs, chopped pistachios and a little flaky salt. Serve with a variety of raw vegetables
