Beet and Walnut Dip

This is a great dip or spread for bread or pita. Top with fresh herbs and chopped olives, if you like.

Ingredients

• 1 bunch beets, roasted, peeled and roughly chopped
• 3 cloves garlic
• 1 cup walnuts
• 2 tablespoons olive oil
• 1/4 cup plain yogurt or sour cream
• Salt to taste

Directions

Process garlic and walnuts in a food processor or blender until finely ground. Add beets and olive oil and process until smooth. In a medium bowl, combine beet mixture with yogurt or sour cream. Salt to taste. Store in refrigerator covered with a layer of oil for up to one week.

Submitted by Sara Jones, Tucson CSA