Crisp Pirogies With Beet Dip

1. In large saucepan, cover beets with cold water and bring to a boil. Reduce heat; cover and simmer 45 min. until very tender. Drain beets; cool and peel.

2. Puree beets with orange juice in food processor until smooth. Transfer to bowl; stir in chopped chives and salt and pepper to taste. Cover and refrigerate until chilled.

3. Spread 1-2 portions pierogies (about 8 per portion) on oiled baking sheet and spray or brush lightly with oil. Bake in a 400°F oven for 15-20 min. until golden and crisp.

4. Meanwhile, remove 1 tbsp. beet puree and reserve. Stir enough sour cream into remain­ing puree until light. Transfer beet mixture to serving bowl and swirl reserved beet puree on top. Garnish with whole chives. Serve with pierogies for dipping.

Note: Frozen pierogies can also be cooked in the deep fryer following package directions. Drained, canned beets can be substituted for fresh cooked beets.