Roasted Beet, Tahini, and Greek Yogurt Dip

Name: Roasted Beet, Tahini, and Greek Yogurt Dip
Yield: 16 servings
Ingredients: Sea Salt; Plain Nonfat Greek Yogurt; Extra Virgin Olive Oil; Tahini; Sliced Beets

American Diabetes Association

Serves: 16 Save

Ingredients (6)

0.5 tsp sea salt
0.25 cup plain nonfat Greek yogurt
0.25 cup water
2 tsp extra-virgin olive oil
0.33 cup tahini
1 cup cooked beets

Directions

Learn how to make this recipe at American Diabetes Association

Go to Recipe

Dietary Information

Nutrition Facts

1 Serving

Macronutrients

Protein

13%

30%

Carbs

20%

40%

Fats

68%

30%

Positive Nutrients

Protein

1.4g

2.7% DV

Dietary Fiber

0.7g

2.7% DV

Polyunsaturated Fat

1.2g

5.6% DV

Monounsaturated Fat

1.4g

3.2% DV

Vitamin D

0mcg

0% DV

Iron

0.5mg

3% DV

Vitamin B12

0mcg

1.1% DV

Calcium

26.7mg

2.1% DV

Vitamin B6

0mg

1% DV

Magnesium

7.5mg

1.8% DV

Vitamin C

0.5mg

0.6% DV

Folate/Folic Acid

0mcg

0% DV

Vitamin A

6.8mcg

0.8% DV

Thiamin B1

0.1mg

5.4% DV

Riboflavin

0mg

2.9% DV

Negative Nutrients

Trans Fat

Exceeds DV

Sugars

0.8g

1.7% DV

Saturated Fat

0.5g

2.3% DV

Sodium

63.4mg

2.8% DV

Carbohydrates

2.2g

0.8% DV

Total Fat

3.3g

4.2% DV

Cholesterol

0.2mg

0.1% DV

Roasted Beet, Tahini, and Greek Yogurt Dip

Ingredients (6)

Directions

Sharing options