Delicious & Easy

Beet Dip with Tahini and Pistachios

Ingredients for

Beet Dip with Tahini and Pistachios


  • 8 ounces cooked beets, peeled
  • 1/2 cup Greek yogurt
  • 2 tablespoons tahini
  • 1 tablespoon extra-virgin olive oil
  • 1/2 lemon, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  • Tahini
  • Pistachio, chopped
  • Chives, chopped

Instructions for

Beet Dip with Tahini and Pistachios

  1. Combine all dip ingredients in a blender or food processor.
  2. Blend until smooth.
  3. On a serving platter spread beet dip out with the back of a spoon.
  4. Garnish with a drizzle of tahini and a sprinkle of pistachios and chives.
  5. Serve with raw vegetables, pita chips, or bread.

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Notes & Thoughts

If you want a thicker consistency, go ahead and throw in some chickpeas for added heft.