Ingredients

• 1

  bag
  Sea Salt Rice Chips suggested substitutions
• ¹⁄₄

  cups
  shelled pistachios
• 1
  jar (16 oz/500 mL) pickled beets, drained
• ¹⁄₄

  cups
  sour cream
• 1
  clove garlic
• 1

  tbsp
  chopped fresh dill
• 2

  tsp
  fresh lemon juice
• ¹⁄₄

  tsp
  each salt and pepper

Instructions

1. In skillet, toast pistachios for about 2 minutes or until fragrant. Transfer to food processor; process until roughly chopped. Reserve 1 tbsp of pistachios; set aside.
2. Add beets, sour cream, garlic, dill, lemon juice, salt and pepper to food processor; purée until smooth. Transfer to serving bowl and sprinkle with reserved pistachios.
3. Serve with Lundberg Sea Salt Rice Chips.