Beet Cashew Dip

Creamy, dreamy and super dip-able this beet cashew dip is made with only 6 ingredients. It’s delicious with chips or veggie sticks!

This beetroot dip is inspired by my latest favourite store-bought dip.

I picked up the store-bought version a couple months ago at a health food store and have been obsessed with it ever since. 

The stuff ain’t cheap though. Like, it’s $10 for a small tub! That’s a lot. 

So, what did I do? Made my own! Not only is it satisfying making your own, but it’s also less expensive and you yield so much!!

I used pre-cooked beets for this beetroot dip (like I did for my fall farro salad). 

What I love about those pre-cooked ones is that (for obvious reasons), it saves a ton of time. 

Plus, my kitchen doesn’t end up looking like a scene from Dexter. No joke, I have a white counter and, honest to goodness, no matter what I’m making I always end up with it all over myself and the kitchen.

How To Make Beet Cashew Dip

Full details are in the recipe card below, but here are the basics:

1. Place cooked beets in a food processor.
2. Process until smooth.
3. Add cashews, sunflower seeds, salt and balsamic vinegar. Process again.
4. Add oil and process again. Transfer to a serving dish and drizzle with a little more oil.

Tips for Making This Recipe

• Pre-cooked beets help this dip come together in less than 10 minutes. If you are cooking the beets on your own, plan for an extra bit of time. The prep/cooking listing in this recipe assumes you are using cooked beets. 
• The number of beets you use will vary depending on their size. You want about 1 pound in total. Use your grocery store’s scale if you don’t have one at home.
• This beet dip yields quite a bit. It didn’t last long in our home, but feel free to half the recipe if you like.

More Easy Dip Recipes

• Black Bean Dip
• Roasted Garlic Hummus
• Chipotle Lime Hummus

I’ve enjoyed this beetroot dip with veggie sticks and chips alike. You do what makes your belly do a little happy dance!

If you make this beet cashew dip, be sure to leave a comment below!

Beet Cashew Dip

Dawn | Girl Heart Food

Creamy, dreamy and super dip-able this beet cashew ddip is made with only 6 ingredients. It's delicious with chips or veggie sticks!

5 from 14 votes

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Prep Time 10 mins

Total Time 10 mins

Course Appetizer, Snack

Servings 8 servings

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Ingredients

 

• 1 pound cooked beets, about 3 to 4 small beets (See "Notes", Point "1" below)
• 1 cup unsalted roasted cashews, soaked in water overnight, then drained
• ¼ cup sunflower seeds, soaked in water overnight, then drained
• 2.5 tablespoons balsamic vinegar, use the best quality you have
• 1 teaspoon salt
• 3 tablespoons olive oil, divided

Instructions

• Place cooked beets in a food processor and process for 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 ½ to ¾ 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.
• Add cashews, sunflower seeds, balsamic vinegar and salt. Process for about 5 minutes until combined (stop to scrape sides of processor with a spatula, if necessary).
• Add 2 tablespoons of olive oil and process for 1 minute.
• Transfer to a serving dish and garnish with remaining 1 tablespoon of olive oil. Serve with chips or veggies sticks!

  Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.

Notes

1. 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 ½ to ¾ of a pound instead of a full pound.
2. Pre-cooked beets help this dip come together in less than 10 minutes. If you are cooking the beets on your own, plan for an extra bit of time. The prep/cooking listing in this recipe assumes you are using cooked beets. 
3. The number of beets you use will vary depending on their size. You want about 1 pound in total. Use your grocery store’s scale if you don’t have one at home.
4. This beet dip yields quite a bit. It didn’t last long in our home, but feel free to half the recipe if you like.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword beet dip, beetroot dip

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!