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Export 9 ingredients for grocery delivery
Step 1
In a blender (or food processor, they work equally well) combine the roasted beets, walnuts, garlic, vinegar and maple syrup. Blend to combine.
Step 2
With the blender running, drizzle in the olive oil. Season dip with salt and za'atar, if using. Blend into a smooth paste. Taste and adjust seasoning if necessary (see note).
Step 3
At this point, the dip can be transported to an air tight container and kept, refrigerated, for up to 4 days.
Step 4
To serve: partially fold in the sour cream to the dip. I like to marble the red and the white colours instead of completely combining them. Spoon into a shallow bowl with plenty of surface area.
Step 5
Drizzle the dip generously with olive oil. Sprinkle with dill and black pepper. Finish with flaky salt. Serve with crackers or pita and cut vegetables.
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