Beetroot Dip

(Pancar Ezme)

6-7 pickled whole baby beets, in jar, drained, diced or by the fresh ones, boil until soft, drain, peel and slice
1 tbsp dill, chopped
1-2 garlic cloves, chopped
1 cup Turkish plain yogurt
2 tbsp extra virgin olive oil
1/2 tsp crushed pepper
Salt
Pepper

Puree beets and garlic using a food processor. Mix all the ingredients in a bowl with a spoon. Place in a serving bowl. Serve with toasted Turkish bread slices.

* If you want to use fresh beetroot; Trim and cook in water until tender. Drain, let cool first then peel.