Borscht Dip With Belgian Endive

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1 can (15 ounces) beets, drained

3 tablespoons fat-free plain yogurt

2 tablespoons nonfat dry milk

2 tablespoons chopped fresh dill + sprigs for garnish

2 tablespoons finely chopped scallions or chives

1/8 teaspoon salt

3 teaspoons prepared horseradish

ground black pepper

2 heads Belgian endive (6 ounces each)

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