Pickled

Beet Dip

HANDS-ON TIME

10 MIN

TOTAL TIME

25 MIN

Makes 2 cups

Pickled beets from a can tend to get an “Ewwww!” reaction. But they have a special place in my heart because of Grandma Barbara. One day, as a once-in-a-blue-moon treat, she brought me to King’s Table, a popular chain of buffet restaurants. When I scouted the salad bar I saw, piled higher than my head, a mysterious fuchsia vegetable. “What is that?” I asked Grandma. Without skipping a beat, she grabbed a pair of tongs and put some of those beets on my plate. It was love at first bite. This ultra-simple dip, with the traditional eastern European flavors of beets and horseradish, reminds me of that day.

• 1 (16-ounce) jar pickled beets, drained
• ¾ cup plain Greek yogurt or sour cream
• 1 tablespoon freshly grated or prepared horseradish
• 1 garlic clove, crushed
• Kosher salt and freshly ground black pepper
• Snipped fresh dill, for topping
• Crudités, chips, or pita chips, for serving

In a food processor, combine the beets, yogurt, horseradish, and garlic and puree until very smooth; scrape down the sides of the bowl a few times while pureeing. Scrape the dip into a medium bowl and season with salt and pepper. Cover and refrigerate until chilled, about 15 minutes. Top with snipped dill and serve with crudités, chips, or pita chips.

DO IT AHEAD The beet dip can be refrigerated in an airtight container for up to 1 week. Top with snipped dill just before serving.