Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Maydan's Beet-Labneh Dip
NUTRITION · PER SERVING75M COOK
CAL 5%·PRO 10%
CARBS 13G51% OF CAL
3G FIBER0G ADDED10G INTRINSIC0G OTHER10G TOTAL SUGAR
FAT 4G34% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy dip made from yogurt and roasted beets with bright dill and lemon. Earthy and tangy, it's an impressive Middle Eastern appetizer served with crackers.
startermiddle eastern⚙️ food processor🥧 baking dish🔥 oven🌀 blendervegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 cup full-fat Greek yogurt or labneh
- 2 to 3 medium red beets (8 to 12 oz)
- 1 clove garlic, peeled and minced
- Salt to taste
- 1½ teaspoons lemon juice, if using Greek yogurt, plus more to taste
- Optional garnishes: fresh dill, black sesame and or white sesame seeds, olive oil, za’atar
- Serve with: crackers (I love these) or pita bread, raw or pickled vegetables—I like serving it with pickled cauliflower and carrots, endive spears, Little Gems or Romaine hearts
At a glance
PER SERVING · TIME 75M
CAL 5%·PRO 10%
CARBS 13G51% OF CAL
3G FIBER0G ADDED10G INTRINSIC0G OTHER10G TOTAL SUGAR
FAT 4G34% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 398mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 459mg
- Calcium
- 117mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 398MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.