Title: Ruby Vegetable Dip
Categories: Dip
Yield: 12 Servings

8 1/4	oz	Can diced, julienne, or sliced pickled beets
1/2	c	Minced red onion
1/2	c	Unflavored nonfat yogurt
		Salt and pepper
1	c	Each broccoli flowerets, carrot, cucumber and thin jicama sl

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. Makes 1 1/2 cups.

Set Ruby Dip on a tray and surround with vegetables.

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