This delicious and vibrantly colored beet dip will be an instant hit with beet lovers and haters! This beet recipe is truly the best dip ever!
If you think you don’t like beets, you haven’t had them like this! The vibrant color alone makes you want to dive in with a delicious piece of toasted pita.
I know I don’t share a lot of savory recipes, but I’m going to start sharing some of my favorite party recipes that are great for entertaining! This dip is made with roasted beets, yogurt, olive oil, and lots of garlic.
It’s topped with hazelnuts, feta, and some green onions. The lively shade of dark pink color will entice the worst of the worst beet haters!
I think I’m going to serve this as an appetizer for Thanksgiving.
How To Make Beet Dip – Step By Step
- Put the beets in a small baking pan with a small amount of water.
- Roast in a 350-degree oven for 1 hour.
- Peel and cut in half.
- Add beets, garlic, yogurt, olive oil, and chili powder in a food processor or blender and pulse until smooth.
- Garnish with feta, hazelnuts, shallots, and green onions.
A Healthy Dip
Beets are an awesome food, not only delicious but also packed with nutrients. Beets are low in calories, yet high in valuable vitamins and minerals. In fact, they contain a bit of almost all the vitamins and minerals that you need!
The Tastiest Topping
Beets have an earthy flavor making them a perfect companion for loads of toppings. I’ve gone for feta, hazelnuts, and a sprinkle of green onions.
The complimentary flavor of feta, allows the dip to hit so many flavors, while the crunch and fat surrounding the hazelnuts perfectly compliments the sweetness of the beets. It really does beet the rest!
Top Tips For Beet Dip
- Make sure you have enough food for your guests to dip! Cucumber spears, pita, radishes, green beans, and of course chips – are all great options.
- Stay away from flavored chips that can compete with flavors in the beet dip.
- Figure roughly a quarter cup of dip per person, but remember appetites can vary greatly!
- Remember to use a container that can keep the dip cool. Why not hollow out a loaf of bread, freeze it and then pop the dip in!
Check Out These Other Dip Recipes
Three Ingredient Blue Cheese Dip
If you have tried this Beet Dip recipe, then please rate it and let me know how it turned out in the comments below!
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Ingredients
- 4 beets, trimmed
- 3 garlic cloves
- 1 1/2 cup whole Greek yogurt
- 1/4 tsp chili chipotle powder
- 1/4 cup olive oil
- 1/2 tsp salt
Garnishes
- Feta cheese
- Hazelnuts
- Green onions
- Shallots
Instructions
- Put the beets in a small baking pan with a small amount of water.
- Roast in a 350 degree oven for 1 hour.
- Peel and cut in half.
- Add beets, garlic, yogurt, olive oil and chili powder in a food processor or blender and pulse until smooth.
- Garnish with feta, hazelnuts, shallots and green onions.
My wife loves beets but I would gag on them. I would be willing to make this for her and give it a shot myself.
So good definitely keeping this recipe and will make again!
I really liked this Recipe!!!!! I love Beets too!!!!!…. Thank you!!!!!…. (:
How many days in advance can this be made? Will it freeze?
We didn’t try freezing it, but you can make it the day before and it will last a few days.
I made this but halfed the recipe for just myself I put it into food processor but it came out gritty. Tasted great though
So would you use pita bread to dip into the beet mix or tortilla chips? What would you use? You don’t mention this.
It’s really your preference! Pita bread is delicious, but chips could be good as well 🙂
do you blend when beets are hot. Do you serve this hot or cold?
By the time you peel, blend and garnish the dip is slightly warm. You can actually serve this warm or cold. Also, you blend them after they’ve cooked and when they’re hot. Hope that helps 🙂
Can this be frozen & saved for Thanksgiving ?
What about using canned beets?
Shared this with a couple of vegetarian friends and they fell in love.Thank you Ms.Eden
I can’t even wait to make this. I’m obsessed with beets!
vivid! i’ve loved beets for as long as i can remember.