Last week I got to meet some of my Instagram friends in real life at The #TipsySassyGoodLife Fall Dip Party! From the Bloody Mary bar to Dip Pong, it was fun getting some holiday inspiration from all the Instagrammers who attended the event.
I wanted to make a dip that felt warm with lots of color. It’s an easy dip that can be prepared even a night or two before!
- 4-5 red beets, roasted
- 1 cup of Greek yogurt
- 2 garlic cloves
- Olive oil
- Salt and pepper
- Lemon juice
1. Blend all ingredients and add salt and pepper to taste. Squeeze half a lemon to brighten up!
2. Serve with delicata squash chips. To make the chips, slice squash using a mandolin and
toss in olive oil with salt and pepper. Bake for 20-30 minutes at 350F continually turning
chips until crispy. Save the seeds & roast to add some texture to the dip!
3. Top dip with squash seeds, goat cheese crumbles (I used Cypress Grove Purple Haze; the lavender & pollen add another layer of flavor) & parsley for garnish.
For all the #TipsySassyGoodlife dips, head over to The TipsyHousewife’s blog: https://thetipsyhousewife.org/holiday-dips/.