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This creamy beet-yogurt dip is delicious and packed with nutrients. Serve with flatbread crackers, pita triangles, grilled or fresh cut vegetables, on your challah… the choices are endless.
2 (15 ounce) cans Gefen Beets, drained
2 red onions, chopped
8 ounces yogurt, plain
1 tablespoon dill
Blend beets and onions until smooth.
Combine with remaining ingredients and chill.
Photography and Styling by Tamara Friedman
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