Trio Of Dips

• 1 loaf ciabatta bread thinly sliced olive oil
• baby beet
• 14 ounces baby beets drained
• 1/3 cup sour cream
• 1/3 cup toasted walnuts
• 1 tablespoon horseradish cream
• creamy mustard
• 1 1/3 cups sour cream
• 3 tablespoons Italian parsley chopped
• 2 tablespoons dill chopped
• 1/4 cup mayonnaise
• 2 tablespoons wholegrain mustard
• 1 green onion finely sliced
• 1/2 teaspoon grated lemon zest
• corn Chili
• 1/3 cup relish corn
• 1 tablespoon hot chili sauce
• 1 drop Tabasco Sauce
• smoked paprika to garnish

1. Preheat oven to moderate, 350u0b0F. Line a baking tray with parchment paper. Arrange bread slices on tray. Brush with a little oil. Bake 5-10 minutes.
2. Mix all dip ingredients separately in a blender and season to taste. Place dips in serving bowls. Cover and chill before serving with the toasted bread slices.

bread, baby beet, sour cream, walnuts, horseradish cream, mustard, sour cream, italian parsley, dill, mayonnaise, wholegrain mustard, green onion, lemon zest, corn chili, relish corn, hot chili sauce, tabasco sauce, paprika

Taken from www.yummly.com/recipe/Trio-of-Dips-1405675 (may not work)