High-Protein Beet & Cottage Cheese Spread
Method
Cut the cooked beet into small cubes and place it in a blender or food processor.
Add the light cream cheese, Skyr, garlic, lemon juice, salt, and freshly ground black pepper.
Blend until completely smooth and creamy, scraping down the sides of the blender as needed.
If the spread is thicker than desired, blend in 1–2 tablespoons of water or plain Greek yogurt until it reaches a silky consistency.
Taste and adjust the seasoning with additional lemon juice, salt, or pepper if needed.
Transfer the spread to a serving bowl and refrigerate for 10–15 minutes to allow the flavors to develop.
Serve chilled on whole-grain crispbread, high-protein bread, with grilled chicken or fish, roasted potatoes, or as a colorful dip for fresh vegetables.
Roasted beets will give this spread a sweeter, more concentrated flavor than boiled beets. Garnish with fresh dill, chives, or chopped walnuts for added texture and a beautiful presentation. The spread can be refrigerated in an airtight container for up to 3 days.
Nutrition Facts
Per serving
