Smoked Beet Dip

Smoked Beet Dip
4 from 1 ratings
This simple, healthy beet dip comes from Porkchop & Co. in Seattle. Serve it just like the restaurant does: on grilled sourdough bread with blue cheese. Click Here to See More Dip Recipes
Servings
4
servings
Smoked Beet Dip
Ingredients
  • ⅓ pound beets
  • olive oil, for brushing
  • salt
  • 1 cup toasted almonds
  • ½ cup olive oil
  • ¼ cup sherry vinegar
  • 4 cloves garlic
Directions
  1. Preheat the oven to 400 degrees F.
  2. Peel the beets, then slice into ½-inch rounds. Brush with olive oil and sprinkle with a little salt. Roast the beets for about 15 minutes. If possible, smoke at about 200 degrees F for 20 minutes.
  3. Put the smoked beets, almonds, olive oil, vinegar, and garlic in a food processor and blitz until it forms a chunky purée.