Beets and walnuts might seem like a strange combination, but trust me it works. The walnuts add a crunchy texture and rich flavor to the recipe. This dip is not only delicious but is beautiful to look at. With its bright color, it is definitely going to stand out on your table. So if you want to try something unusual, try making this beautiful dip.
Prep: 10 min Cook: 45 min Total: 55 min
2 medium beets
2-3 cloves garlic, minced
1 tbsp mayonnaise
1 tbsp sour cream
1/4 to 1/3 cup raw or toasted walnuts, chopped
1 tbsp fresh (1 tsp dry) dill, chopped
salt and pepper to taste
Place the beets in a pan, and add water to cover. Cover the pan, and bring to a boil. Lower the heat to medium, and cook for 45 minutes or until the beets are fork tender (You can also bake the beets after oiling, salting and loosely wrapping them in tin foil in a preheated oven at 375 F for 1 hour). Remove the beets from the pan. Let them cool for 20 minutes.
Peel and grate the beets. Place the garlic, mayonnaise, sour cream, dill, salt, and pepper into a bowl. Mix well. Add the beets. Stir in the dill and walnuts.
For a creamier texture use a blender. Place the quartered beets, garlic, mayonnaise, sour cream, salt and pepper in a blender. Cover and blend until creamy. Transfer the spread into a bowl. Stir in the dill and walnuts.
Serve with crackers or as a spread on toasted bread slices.