Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 5.0 (12)
Persian Yogurt Beet Dip (Borani Laboo)
NUTRITION · PER SERVING10M COOK
CAL 5%·PRO 10%
CARBS 9G33% OF CAL
1G FIBER0G ADDED7G INTRINSIC1G OTHER7G TOTAL SUGAR
FAT 6G52% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Persian beet and yogurt dip with walnuts and garlic. Creamy, earthy, and ready in 10 minutes—ideal for appetizer spreads and entertaining.
startermiddle easterngluten freevegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup cooked beets (see notes)
- 2 1/2 cup whole milk yogurt (see notes )
- 1 tsp kosher salt
- 1 clove garlic (grated using a microplane )
- 2 tbsp walnuts (chopped)
- 2 tbsp parsley (chopped)
At a glance
PER SERVING · TIME 10M
CAL 5%·PRO 10%
CARBS 9G33% OF CAL
1G FIBER0G ADDED7G INTRINSIC1G OTHER7G TOTAL SUGAR
FAT 6G52% OF CAL
3G SAT4G 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
- 10m
- Sodium
- 359mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 272mg
- Calcium
- 138mg
- Iron
- 0.38mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 359MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.