Beet & Cream Cheese Dip
Serves: 6-8 servings
4 medium size cooked* beets, peeled and chopped
¼ cup plain cream cheese (I use full-fat)
1 tablespoon apple cider vinegar
Optional, a pinch of salt and pepper.
Toss cooked beets in a food processor with cream cheese and vinegar. Process until smooth. Season to taste with salt and pepper, if using. Serve with your favorite crackers, baguette, or cut up veggies.
* The easiest way to cook beets is to peel and steam them for 20-30 minutes. You can also roast them, skin on, brushed with olive oil and wrapped in tin foil on 375 for 45-60 minutes. Peel after cooling.