Beet-Lentil Dip


Hector Sanchez; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 1 8.8-oz. package cooked beets, drained and chopped
  • 1/2 cup canned lentils, rinsed and drained
  • 1/2 cup chopped walnuts
  • 1 tablespoon prepared horseradish
  • 2 tablespoons plain yogurt
  • 1 tablespoon chopped fresh dill
  • 1 scallion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil


Place all ingredients except oil in a food processor; process until well blended. With machine running, pour oil through feed tube until incorporated. Taste and adjust seasoning, if desired. 

  • Yield: Scant 2 cups

Good to Know

Give this dip a quick stir (and taste) before serving.