Creamy Beet Dip Recipes
CREAMY BEET DIP
Provided by Liza Schoenfein
Categories Condiment/Spread Food Processor Appetizer Roast Fourth of July Vegetarian Root Vegetable Beet Sour Cream Self Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Roast beets on a cookie sheet lined with parchment paper, turning once halfway through, until soft, 45 to 60 minutes. Remove from oven and let cool. Peel beets under running water. In a food processor, combine beets, sour cream, 2 teaspoons juice, cardamom, salt and garlic; blend until smooth. Transfer to a bowl and garnish with zest to taste. Serve with pita, if desired.
CREAMY BEET HUMMUS
This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by adding a little salty feta. Be sure to read the complete post for more tips and information.
Provided by Suzy Karadsheh
Categories Appetizer
Time 10m
Number Of Ingredients 12
Steps:
- In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
- Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
- Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
- Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.
Nutrition Facts : Calories 176 calories, Sugar 5.8 g, Sodium 281.5 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 22.2 g, Fiber 6 g, Protein 6.6 g, Cholesterol 0 mg
BEET AND WALNUT DIP
An easy winter recipe for vibrant beet and walnut dip. Swirled with sour cream and topped with dill, it's a healthy, yet luxurious appetizer.
Provided by Aimee
Categories Appetizer
Time 10m
Number Of Ingredients 11
Steps:
- In a blender (or food processor, they work equally well) combine the roasted beets, walnuts, garlic, vinegar and maple syrup. Blend to combine.
- With the blender running, drizzle in the olive oil. Season dip with salt and za'atar, if using. Blend into a smooth paste. Taste and adjust seasoning if necessary (see note).
- At this point, the dip can be transported to an air tight container and kept, refrigerated, for up to 4 days.
- To serve: partially fold in the sour cream to the dip. I like to marble the red and the white colours instead of completely combining them. Spoon into a shallow bowl with plenty of surface area.
- Drizzle the dip generously with olive oil. Sprinkle with dill and black pepper. Finish with flaky salt. Serve with crackers or pita and cut vegetables.
Nutrition Facts : Calories 368 kcal, Carbohydrate 16 g, Protein 5 g, Fat 33 g, SaturatedFat 8 g, Cholesterol 22 mg, Sodium 426 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
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- (it’s easiest to use a leftover cooked beet!): Go to Oven Roasted Beet, Instant Pot Beets, or How to Boil Beets.
- Add the garlic to the bowl of a food processor and process until finely chopped. Add beet (cut into quarters), chickpeas, lemon juice, tahini, kosher salt, and 3 tablespoons aquafaba (water from the chickpea can). Puree for 30 seconds, then scrape down the bowl. Taste. If necessary, add 1 to 2 tablespoons aquafaba. Puree for 1 to 2 minutes to come to a creamy consistency. Store refrigerated for 7 to 10 days.
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- You can either buy peeled and steamed beets at Trader Joes (this is an amazing time saver) or you can roast the beet yourself. If you are roasting the beets yourself, do this first. Slice the leaves off the beet, and then slice the beet in half. Place the beet on aluminum foil drizzle olive oil over the top, and then wrap it up in the foil. Place in the oven to roast for 40-50 minutes, until soft.
- Then, roast the garlic. Cut the root end off the garlic, exposing the cloves of garlic. Place in the center of two layers of aluminum foil, and drizzle 1 tablespoon of olive oil over. Fold the foil up around the garlic, and place it in the oven at 350 degrees for 40 minutes. Then remove from the oven and let cool.
- Next, prepare the ranch dressing. Run the garlic through a garlic press. Then place it in a bowl, and mash it with a fork to really break it up. You don't want the dressing to have chunky garlic. Then add the all of the remaining ingredients and whisk.
- To prepare the roasted garlic and beet crema, combine 1/2 cup of the ranch dressing, the roasted garlic, beet, sour cream, and heavy cream in a blender. You can add additional buttermilk to thin the crema if necessary. I did find that a blender was more effective than a food processor for this task.
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Ratings 14Category Appetizer, SnackServings 8Total Time 10 mins
- Place cooked beets in a food processor and process 1 minute or so until smooth.Note: This beet dip has a looser or thinner consistency (though, it will firm up a little in the fridge). If you want a denser consistency, use less beets, about 1/2 to 3/4 of a pound instead of a full pound. It's easier to start with less and add more later, if you want things looser or thinner.
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- Wrap beets in aluminum foil (foil should form a pouch around beets and they should be completely covered)
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