Ruby-Red Dip

• 1 cup cooked beet
• 1 tablespoon fresh lemon juice
• 34 cup fat-free mayonnaise
• 1 tablespoon fresh tarragon, chopped
• 14 teaspoon salt

1. Puree beets and lemon juice in a food processor.
2. Stir in mayo, tarragon and salt.

lemon juice, mayonnaise, fresh tarragon, salt

Taken from www.food.com/recipe/ruby-red-dip-232655 (may not work)