Beet-Mint Yogurt Dip
Adapted from The New Persian Kitchen [1] by Louisa Shafia
Notes
Serve with pieces of flatbread, sweet potato chips, pita chips, or crudité like sliced cucumbers, baby carrots, and radishes.
Ingredients
- 1/2 clove garlic, minced
1 tablespoon plus 1 teaspoon dried mint, divided
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 small red beet, peeled and grated (about 1 cup)
Kosher salt
2 cups Greek yogurt, preferably full fat
Directions
- In a bowl, combine garlic, 1 tablespoon mint, 1 tablespoon olive oil, beet, and 1 teaspoon salt. Marinate for 5 minutes. Fold in yogurt, and season with salt (you may not need more). Cover and refrigerate for at least 1 hour or up to 24 hours.
- Transfer to a serving bowl. Spoon remaining 1 teaspoon oil over yogurt, scatter remaining 1 teaspoon mint over top, and serve.
Information
- Category
- Dips, Appetizers
- Cuisine
- North American
- Yield
- Serves 6