Ruby vegetable dip - recipe - Sunset's Kitchen Cabinet - Column

Sunset, Dec, 1993 by Paulette Rossi

Paulette Rossi, Portland

This beautifully colored dip has great flavor but practically no fat--and it's easy to make.

1 can (8 1/4 oz.) diced, julienne, or sliced pickled beets

1/2 cup minced red onion

1/2 cup unflavored nonfat yogurt

Salt and pepper

About 1 cup each broccoli flowerets and carrot, cucumber, and thin jicama slices

Drain beets, reserving 1/4 cup liquid. In a food processor or blender, whirl beets and reserved liquid until very smoothly pureed. In a small bowl, mix with onion and yogurt; add salt and pepper to taste. If making ahead, cover and chill up to 4 hours.

Set ruby dip on a tray and surround with broccoli, carrot, cucumber, and jicama, to scoop into sauce as eaten. Makes 1 1/2 cups, about 12 servings.

Per serving: 33 cal. (2.7 percent from fat); 1.4 g protein; 0.1 g fat (0 g sat.); 7 g carbo.; 66 mg sodium; 0.2 mg chol.