Magical Pink Dip.

Makes: 6-8 | Prep Time: 20 min. | Cook Time: * min.

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  • 1/2 pound red beets (1 large), peeled and coarsely chopped
  • 1 large scallion, chopped
  • 1/4 cup (packed) chopped fresh DOLE® Spinach
  • 8 ounces nonfat cream cheese
  • 2 teaspoons freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 2 teaspoons snipped chives


  1. In bowl or food processor, pulse beets, scallion and spinach until finely chopped.
  2. Add nonfat cream cheese, lemon juice and salt, and process until well-blended, leaving some texture in dip.
  3. Transfer to bowl and stir in chives.
  4. Serve as a dip with crudites or as a spread on toasted whole wheat bread.

Recipe by Darra Goldstein, photo by Renee Comet, from Vegetarian Times (January 2003). Copyright Vegetarian Times, LLC.

Reprinted with permission.