I realize this looks like a brighter version of something you'd drink when you have an upset stomach - don't worry, I was a bit skeptical too. But trust me, this dip is fantastic! (Aren't you glad I'm your guinea pig) However, I must warn you though - the color may freak some people out - especially one crustacean in particular named Lobster. I was literally following him around the house trying to get him to eat it. But one bite and he was pleasantly surprised - still scurrrred - but he was hooked.
The vibrant hot magenta hue comes from roasted beets. I personally enjoy eating beets and think they're highly underrated. But if you're not a fan of them, (ahem, W.M. and sister-in-law) maybe this dip isn't for you. But hey, ya never know. There's enough other delicious flavorings goin' on that you may not even notice this humble root vegetable. Like blue cheese and bacon - let's face it, everything's better with cheese and bacon! Sweet, salty, tangy, and smoky all in one bite! Serve this surprisingly delicious Alice in Wonderland concoction to your guests and they will be intrigued and delighted. Fun, whimsical and fabulous! Hope you give it a try :)
The vibrant hot magenta hue comes from roasted beets. I personally enjoy eating beets and think they're highly underrated. But if you're not a fan of them, (ahem, W.M. and sister-in-law) maybe this dip isn't for you. But hey, ya never know. There's enough other delicious flavorings goin' on that you may not even notice this humble root vegetable. Like blue cheese and bacon - let's face it, everything's better with cheese and bacon! Sweet, salty, tangy, and smoky all in one bite! Serve this surprisingly delicious Alice in Wonderland concoction to your guests and they will be intrigued and delighted. Fun, whimsical and fabulous! Hope you give it a try :)
Creamy Beet Spread with Blue Cheese and Bacon
Adapted from Food 52 blog via Savour
Serves 3-4
* 2 medium beets
* 1 cup nonfat Greek style yogurt*
* 1.5 ounces blue cheese, finely crumbled
* 2 pieces bacon
* 1 tablespoon chives, finely minced
* Pita bread cut into triangles or baguette slices, lightly toasted
1. Scrub the beets, drizzle with olive oil, sprinkle with salt, enclose in a foil packet and roast at 400 degrees for 40 minutes, or until tender. Let cool, peel off outer layer with paper towel and chop into a fine dice.
2. Fry the bacon until crisp. (Heat bacon slowly so it renders more fat) Let cool, and chop finely.
3. Combine the yogurt and the blue cheese in a small bowl and mash with a fork until the cheese in incorporated into the yogurt.
4. Add the bacon and chives. Add chopped beets. (I would add the beets to taste b/c you do not want the beets to overwhelm the other flavors). Mix thoroughly until the entire mixture is a rather alarming magenta hue. The mixture may be covered and stored in the refrigerator right away, or eaten immediately.
5. Serve with toasted pita triangles or baguette slices. Enjoy.
*I could only find full fat and I did not add chives
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