Beet Dip with Yogurt and Tahini

Name: Beet Dip with Yogurt and Tahini
Yield: Serves 6 to 8
Ingredients: 1¼ pounds red or golden, beets, trimmed; 1 cup plain whole-milk, Greek yogurt; 5 tablespoons, extra-virgin olive oil, divided; ¼ cup, tahini; ¼ cup, lemon juice (2 lemons); 3 , garlic cloves, minced; 2 teaspoons, dried mint; 1½ teaspoons, table salt; 1 teaspoon ground dried, Aleppo pepper, plus extra for seasoning; ¼ teaspoon, ground cumin; 1 tablespoon chopped, fresh dill

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Appears in Cook's Country October/November 2023

This earthy, sweet, and vibrant dip will brighten any table.

SERVES6 to 8

TIME2¼ hours, plus 30 minutes resting

WHY THIS RECIPE WORKS

For this bright dip that is inspired by beet dips found in Middle Eastern cuisine, we roasted and shredded beets and then mixed them with creamy Greek yogurt, nutty tahini, oil, garlic, lemon juice, and seasonings. The tahini added a little...

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