Best Beet Dip Ever

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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!

beet dip in a bowl with pita bread

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

  1. Put the beets in a small baking pan with a small amount of water.
  2. Roast in a 350 degree oven for 1 hour.
  3. Peel and cut in half.
  4. Add beets, garlic, yogurt, olive oil and chili powder in a food processor or blender and pulse until smooth.
  5. 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 makes 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!

Shot of beet dip on toasted pita

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 Dip Recipes

Garlic Cilantro Dip

Easy Queso Blanco Dip

Three Ingredient Blue Cheese Dip

The Best Yogurt Tahini Dip

The Best Creamy Garlic Dip

Easy Caramel 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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pink beet dip

Beet Dip

Such a colorful appetizer!
4.24 from 21 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 153kcal
Author: Eden

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.

Nutrition

Serving: 0g | Calories: 153kcal | Carbohydrates: 8g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 276mg | Potassium: 279mg | Fiber: 1g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 3.9mg | Calcium: 77mg | Iron: 0.6mg
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16 thoughts on “Best Beet Dip Ever”

    • 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 🙂

      Reply

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