Beet Dip

Course : Dips
Serves: 1
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1 medium green onion
1/4 pound beets peeled and quartered
1 bunch watercress -- stemmed and chopped
6 ounces cream cheese -- softened
2 teaspoons fresh lemon juice
1 teaspoon prepared horseradish -- drained
1/2 teaspoon dried dill

Preparation / Directions:

In a food processor, process onions and beets until finely chopped. Add the watercress and process 5 seconds. Add the cream cheese, lemon juice, horseradish and dill and process until well blended. Spoon into container and refrigerate until ready to use. Serve with raw vegetables.

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