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Roasted Beet and Dill Dip
Roasted Beet and Dill Dip

Roasted Beet and Dill Dip

30 Min(s)
30 Min(s) Prep
For festively hued dip, nothing beats a beet! But major credit also goes to mayo, dill weed and dressing for the great flavor and creaminess.
What You Need
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13 servings
Original recipe yields 13 servings
1 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. KRAFT Thousand Island Dressing
2 fresh beet s (1/2 lb.), trimmed, roasted and peeled
1 Tbsp. dill weed
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Let's Make It
1
Blend ingredients in blender until smooth.
Kitchen Tips
Tip 1
Serving Suggestion
Serve dip with fresh cut-up vegetables or assorted crackers.
Tip 2
How to Roast Beets
Heat oven to 400°F. Place beets on foil-covered baking sheet sprayed with cooking spray. Bake 1 hour or until tender. Remove from oven; cool slightly. To peel, gently rub skins of beets with paper towel until skins are removed.
Tip 3
Make Ahead
The beets can be roasted and peeled in advance. Store, wrapped in foil, in refrigerator up to 3 days before using as directed.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 115mg
5%
Total Carbohydrates 2g
1%
Dietary Fibers 0g
Sugars 1g
2%
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
13 servings, about 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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