Beet Ricotta Dip With Vegetables Food

BEET DIP

Steps:

• Place beets in a microwave proof dish. Cover tightly with plastic wrap and cook on high 10 to 12 minutes or until very soft and tender. Cool for 15 minutes.
• Place the beets, olive oil and vinegar into the bowl of a food processor and run until smooth.
• Season with salt and pepper, to taste. Taste and adjust seasonings.

VEGETABLE DIP

Steps:

• Heat oil in skillet and cook onions over medium high heat until tender. Stir in spinach, cayenne and feta. Combine spinach mixture, sour cream and buttermilk in food processor and blend. Serve with assorted vegetables;

RICOTTA DIP FOR VEGETABLES

Steps:

• Put the garlic cloves in a microwave safe bowl and cover with plastic wrap. Cook the garlic on high power in the microwave, until very soft, about 1 1/2 minutes. (Alternatively steam the garlic until soft.) Let cool, and gently press the cooked garlic out of the skin onto a cutting board. Sprinkle with 1 teaspoon salt, and mince together with the parsley leaves to make a paste. Using a fork, blend the garlic-parley paste with the ricotta, lemon zest, and olive oil. Season with pepper and serve with vegetable crudités such as broccoli, cauliflower, bell peppers, and button mushrooms.
• Keep in airtight container refrigerated for 2 days.