Borscht Dip

Borscht Dip is a vibrant and creamy blend of traditional borscht flavors, perfect for spreading on crackers or vegetables. This Kosher American snack dish brings a unique twist to the classic beet soup, making it a delightful appetizer for any gathering.

Ingredients

• Beetroot - 150 grams, roasted and peeled
• Greek yogurt - 100 grams
• Cream cheese - 50 grams, softened
• Garlic - 1 clove, minced
• Dill - 1 tablespoon, chopped
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Horseradish - 1 teaspoon (optional)
• Olive oil - 1 teaspoon for drizzling

Steps

1. Preheat the oven to 200°C (400°F). Wrap the beetroot in aluminum foil and roast for about 45 minutes until tender. Remove from the oven, let cool, then peel and chop.
2. In a mixing bowl, combine the roasted beetroot, Greek yogurt, cream cheese, minced garlic, chopped dill, lemon juice, salt, black pepper, and horseradish (if using).
3. Using a fork or a hand mixer, blend the ingredients until smooth and creamy.
4. Transfer the dip to a serving bowl and drizzle with olive oil.
5. Serve chilled with crackers, fresh vegetables, or pita bread.

Nutrition

• Calories: 150
• Protein: 7 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 20 mg
• Total Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from beetroot, which may help lower blood pressure.
• High in protein from Greek yogurt, supporting muscle health.

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