• 1/2 of a 6-ounce package Driscoll's raspberries
  • 2 Ounces Roasted or canned beets (about 1 medium beet), quartered
  • 1 Tbsp. Pomegranate molasses (or 1 tablespoon honey mixed with 1/2 teaspoon balsamic vinegar)
  • 1/2 Tsp. Orange zest
  • 4 Ounces Chèvre, softened
  • Salt
  1. Place the raspberries, quartered beet, pomegranate molasses, and orange zest in a food processor or high-powered blender. Blend on high until a smooth slurry forms. Scrape down the sides with a spatula and add the chèvre and pinch of salt. Continue to blend until all the ingredients are well incorporated.

  2. Transfer to a bowl and chill for at least an hour to encourage it to thicken. This dip keeps well covered in the refrigerator for up to 5 days. 

Calories 80
Total Fat 4 g
Saturated Fat 2.5 g
Cholesterol 15 mg
Sodium 90 mg
Total Carbohydrates 7 g
Dietary Fiber 1 g
Sugar 5 g
Protein 4 g