Do you have leftover beets you want to use?

Try this recipe that incorporates cooked beets into a yummy Greek dip. I’ve married two Greek dips together—skordalia and beet dip. I really love infusing potatoes with garlic and rosemary, so I included that in the mix for extra flavor.

The perfect dip to enjoy during Lent, and it pairs wonderfully with so many dishes! You can make your own vegetarian wrap or serve this dip with your favorite crackers for a tasty snack. Try this dip with our wonderful pita bread recipe.

Beet Potato Garlic (Skordalia) Dip Recipe

Servings: 2 cups

Ingredients:

• 3 large russet potatoes, peeled and cubed
• 2 large beets already cooked, peeled and cubed
• 4 cloves garlic, peeled (leave whole)
• 2 sprigs of fresh rosemary
• 1/4 cup of olive oil (see notes)
• 1/4 cup Greek yogurt or sour cream (for creaminess) (see notes)
• 1 tablespoon of lemon juice (optional, for brightness)
• 1 tablespoon of apple cider vinegar
• 1 tablespoon of honey
• Salt and pepper to taste
• Extra rosemary sprigs (for garnish)

Method:

1. In a large pot, add the cubed potatoes, garlic, and 1 sprig of rosemary. Cover them with water and bring to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender. Remove the rosemary sprig, and drain the excess liquid. Set aside to cool for a few minutes. Make sure to keep the cooked garlic too!
2. Place the following inside a food processor: potato, beet, garlic, olive oil, yogurt, lemon, apple cider vinegar, honey, salt, and pepper. Blend until smooth, but do not over blend. If your mixture seems to dry, add more oil or water.
3. Once the mixture is smooth, then adjust the seasoning if needed.
4. Transfer the dip to a serving bowl. Garnish with a sprig of rosemary or extra chopped rosemary if desired.
5. Serve with crackers, pita chips, or fresh veggie sticks for dipping!

This beet, potato, and garlic dip has a creamy texture with earthy sweetness from the beets and potatoes, while the garlic and rosemary add depth and a fragrant touch. Enjoy!

Notes:

• Make it Lent-friendly by using coconut yogurt in place of Greek yogurt.
• You can replace the olive oil with avocado or grapeseed oil if you prefer, but note that the flavor might change slightly. You can also replace olive oil with simply water if you choose.
• If you do not have pre-cooked beets, you can of course use fresh ones. The best way to cook them is by boiling them, cubed, in a pot of salted water, covered, for about 1 hour over medium heat.
• This dip keeps well for up to 4 days in a sealed container in the refrigerator.