This summer has been filled with BBQ’ing and sitting on patios. Perfect occasions for delicious, no-bake snacks like guacamole! This version of lightened-up guacamole is sure to be a hit at any event this summer.
Wondering what to bring to your next party?
I have the perfect solution for you.
This fruit dip is healthy, delicious and you’re sure to be the only one to bring it. I have been to too many parties with 4 9-layer dips and 3 quinoa salads. Coordinate people!
Or, just bring something unique, like my dip.
Do you have a favorite vegetable? It’s hard to decide (because there are SO many to love) but I love beet.! They are so tasty, they can be used and prepared in so many different ways (including their delicious greens) and they make everything pink! (Clearly a key point.)
A few fun beet facts:
One of my favorite ways to use beets is in a beany dip. They make it pink, which kids (and adults) love. I have even had people that hate beans and beets say they like this dip. So give these recipes a try!
Place all ingredients into a food processor and blend until smooth, stopping to scrape down the side of the processor during the process. Add a small amount of water or olive oil if the dip is too dry. Season with salt, to taste. Garnish with more fresh parsley. Serve room temperature, or chilled.
Source: Marianne1 can (19 oz or 540 mL) chickpeas, rinsed and drained
Combine all ingredients except water in a food processor, and blend until combined. Add water until desired consistency is reached (you may not need any). Allow to sit for several hours in the fridge before serving to let flavors meld.