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 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 Perfect Party Dip
We all know that dips can divide a party, with one or two dips left on the sidelines, untouched! This beet dip will please most people, from the health conscious, to the beet haters! It’s alluring rich pink color and smooth tangy taste is just the ticket, for even the fussiest of dippers!
The Tastiest Topping
Beets earthy flavor make 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 beets sweetness. It really does beet the rest!
Top Tips For Beet Dip
- Make sure you have enough food for you guests to dip! Cucumber spears, pita, radishes, green bean and of course chips – are all great options.
- Stay away from flavored chips which can compete with flavors in the beet dip.
- Figure roughly quarter cup of dip 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 Healthy And Colorful Recipes
Easy Coconut Chia Seed Pudding Parfaits
Peachy Mango Spice Protein Pops
Crispy Zucchini Tacos by How Sweet Eats
Roasted Tomatoes With Goat Cheese Polenta by Pinch Of Yum
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Beet Dip
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.
lynn @ the actor's diet says
October 15, 2013 at 10:51 pmvivid! i’ve loved beets for as long as i can remember.
angel swanson says
October 21, 2013 at 1:17 amI can’t even wait to make this. I’m obsessed with beets!
jill amabile says
October 24, 2013 at 8:46 pmShared this with a couple of vegetarian friends and they fell in love.Thank you Ms.Eden
candace chloe says
January 11, 2014 at 3:46 pmWhat about using canned beets?
Elizabeth Usher says
September 10, 2014 at 2:42 pmCan this be frozen & saved for Thanksgiving ?
Amber says
December 29, 2014 at 5:59 pmdo you blend when beets are hot. Do you serve this hot or cold?
Eden says
December 29, 2014 at 11:53 pmBy 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 🙂
Kate says
July 11, 2015 at 10:46 amSo would you use pita bread to dip into the beet mix or tortilla chips? What would you use? You don’t mention this.
Eden says
July 14, 2015 at 11:33 amIt’s really your preference! Pita bread is delicious, but chips could be good as well 🙂
Jennifer says
January 18, 2016 at 4:15 pmI made this but halfed the recipe for just myself I put it into food processor but it came out gritty. Tasted great though
Irene says
November 12, 2017 at 8:25 amHow many days in advance can this be made? Will it freeze?
Eden says
November 15, 2017 at 10:10 amWe didn’t try freezing it, but you can make it the day before and it will last a few days.