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    Home » Weekend Eats, Game Day Treats & Apps » Beet Cashew Dip (made with only 6 ingredients)

    Beet Cashew Dip (made with only 6 ingredients)

    December 12, 2018 By Dawn - Girl Heart Food 29 Comments

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    Bowl of beet cashew dip alongside some veggie sticks.

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

    Bowl of beet cashew dip alongside some 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.

    Ingredients for beet cashew dip.

    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. Blend until smooth.
    3. Add cashews, sunflower seeds, salt and balsamic vinegar. Blend Again.
    4. Add oil and blend again. Transfer to a serving dish, drizzle with a little more oil, and enjoy!
    Collage of steps to make beet cashew dip in a food processor.

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    Hand dipping a carrot stick in beet cashew dip.

    Recipe Tips

    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 cashew dip yields quite a bit. It didn’t last long in our home, but feel free to half the recipe if you like.

    Don’t forget to soak those cashews and sunflower seeds in water overnight. They help thicken and make this beetroot dip nice and creamy. Oh, and drain them before you use in this beet cashew dip.

    Close-up of beet cashew dip garnished with olive oil.

    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. Love to know how you enjoyed!

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    Round dish of beet cashew dip alongside some veggie sticks.

    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
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Total Time 10 mins
    Course Appetizer, Snack
    Cuisine Canadian
    Servings 8 servings
    Calories 188 kcal

    Ingredients
      

    • 1 pound cooked beets (about 3 to 4 small beets. See Note 1 below.)
    • 1 cup unsalted 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 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. Enjoy with your favourite 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

    • 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.
    • 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 cashew dip yields quite a bit. It didn’t last long in our home, but feel free to half the recipe if you like.
    • Don’t forget to soak those cashews and sunflower seeds in water overnight. They help thicken and make this beetroot dip nice and creamy. Oh, and drain ’em before you use in this dip.

    Nutrition (ESTIMATE ONLY)

    Calories: 188kcalCarbohydrates: 11gProtein: 4gFat: 14gSaturated Fat: 2gSodium: 338mgPotassium: 323mgFiber: 2gSugar: 5gVitamin A: 20IUVitamin C: 2.8mgCalcium: 20mgIron: 1.8mg

    Nutrition estimate (if provided) is based on 1 Serving.

    Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.

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

    Keyword beet dip, beetroot dip
    Tried this recipe? Snap a pic!Mention @dawn.girlheartfood or tag #girlheartfood

    © Girl Heart Food.  All images and content are COPYRIGHT PROTECTED. Please do not use any images without prior permission.  Please do not republish this recipe.  If you want to reference this recipe, link directly back to this post. Thank you.

    Previous Post: « Avocado and Smoked Salmon Appetizer (on flatbread)
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    Reader Interactions

    Comments

    1. Sarah Beech

      August 11, 2019 at 11:43 pm

      Does this recipe work oil free?

      Reply
      • Dawn - Girl Heart Food

        August 12, 2019 at 10:32 am

        Hi Sarah – absolutely! The oil adds a little richness to the dip, but you could totally omit if you prefer 🙂

        Reply
    2. Jennifer @ Seasons and Suppers

      December 15, 2018 at 12:17 pm

      5 stars
      That colour is just fabulous! Such a tasty and pretty dip for holiday entertaining 🙂

      Reply
    3. Marissa

      December 14, 2018 at 8:53 pm

      5 stars
      Loving this flavor combination, Dawn! And I love that it’s both delicious and nutritious (to even out all of the cookies I’ve been eating lately!) And it’s such a festive color for the holidays!

      Reply
    4. SHASHI AT SAVORYSPIN

      December 14, 2018 at 11:51 am

      5 stars
      I adore you for making this dip! I adore beets – and usually make a bean and beet dip – this however, with cashews sounds wonderful, so thick and creamy! And not only way more economical than that $10 dip but a lot healthier too!

      Reply
      • Girl Heart Food

        December 18, 2018 at 9:18 am

        You’re so sweet! Thanks Shashi! XOXO

        Reply
    5. Mike

      December 14, 2018 at 12:06 am

      5 stars
      This looks so beautifully delicious and the big selling point for me are the cashews, Dawn!! 🙂

      Reply
      • Girl Heart Food

        December 18, 2018 at 9:17 am

        Thank you Mike! It’s a tasty one 🙂 Hope you get a chance to try it out soon!

        Reply
    6. Ben|Havocinthekitchen

      December 13, 2018 at 8:15 pm

      5 stars
      Dexter…you seriously cracked me up! But I do understand what you mean. I adore beets, but my personal issue is my hands once I’ve peeled them – I bet they often look like Dexter’s hands (And even gloves don’t always help) when he’s finished his own business 🙂 Anyway, as a huge fan of beets, I’ll say YES to this delicious dip!

      Reply
      • Girl Heart Food

        December 18, 2018 at 9:17 am

        Lol!! I had to go there 😉 Thanks Ben!

        Reply
    7. Mary Ann | The Beach House Kitchen

      December 13, 2018 at 2:33 pm

      5 stars
      Now this is the kind of dip I need for the holidays Dawn! Nice and healthy to balance all those cookies I’ve been enjoying! Pinned!

      Reply
      • Girl Heart Food

        December 18, 2018 at 9:16 am

        Yay! I hear ya! Thanks Mary Ann 🙂

        Reply
    8. Kelsie | the itsy-bitsy kitchen

      December 13, 2018 at 11:24 am

      5 stars
      This is just the prettiest dip I’ve ever seen! I LOVE beets but totally agree that they’re ridiculously messy to work with. Buying pre-cooked is the perfect solution! Have a great weekend, Dawn!

      Reply
      • Girl Heart Food

        December 18, 2018 at 9:16 am

        Thank you Kelsie 🙂 Hope you have a wonderful week!

        Reply
    9. [email protected]

      December 13, 2018 at 10:58 am

      5 stars
      A beautiful dip for the holidays! I would happily saddle up to the table if this were part of the appetizer spread! And because it’s healthy – all the more fun!! Have a lovely weekend, my friend! XOXO

      Reply
      • Girl Heart Food

        December 18, 2018 at 9:15 am

        For sure! Thanks Annie! XOXO

        Reply
    10. Tanya

      December 13, 2018 at 12:36 am

      5 stars
      Such a fun dip Dawn! The store bought ones can certainly be expensive! Looking forward to trying this recipe soon.

      Reply
      • Girl Heart Food

        December 18, 2018 at 9:15 am

        Totally! Thank you Tanya! Enjoy 🙂

        Reply
    11. Leanne | Crumb Top Baking

      December 12, 2018 at 8:25 pm

      5 stars
      You know I need to try this one Dawn! Love creamy, dairy-free dips! I make cashew dip on the regular, and adding beets is just genius. Love the colour and the texture in these photos! And, as a side note, I can totally relate to the state of your counter tops after cooking with beets! The pre-cooked ones are definitely a good suggestion. Hope you’re having a great week!

      Reply
      • Girl Heart Food

        December 18, 2018 at 9:15 am

        Woo hoo! Thank you Leanne! Hope you enjoy this one as much as we do 🙂

        Reply
    12. Katherine | Love In My Oven

      December 12, 2018 at 5:34 pm

      Girl, I love this! Love the colour, love the wholesome ingredients, love, love love! You can bet I’ll be trying this as soon as I get my hands on some beets!!Can you believe Christmas is only 13 days away!? XO

      Reply
      • Girl Heart Food

        December 18, 2018 at 9:15 am

        Yay! I can’t believe how fast fall is going by! Let me know if you give this one a go, Katherine 🙂 Thanks so much!

        Reply
    13. Milena

      December 12, 2018 at 4:24 pm

      5 stars
      This dip speaks to me! Just got beets yesterday and have the other ingredients on hand so off to soak some cashews and sunflower seeds:) Thank you! Very timely:) PS. Thinking a few feta crumbles on top might agree with it? Since I put feta on everything:)

      Reply
      • Girl Heart Food

        December 18, 2018 at 9:14 am

        Yay! I think feta on top would work lovely! Such a great combo! Hope you love it, Milena 🙂

        Reply
    14. Kevin

      December 12, 2018 at 1:39 pm

      5 stars
      Great idea to make this at home yourself and so simple! Perfect healthy dip for the holidays!

      Reply
      • Girl Heart Food

        December 18, 2018 at 9:14 am

        For sure 🙂 Thanks Kevin!

        Reply
    15. Haylie Abele

      December 12, 2018 at 12:58 pm

      5 stars
      So on board with making it on your own versus paying an arm and a leg for the store-bought version! LOL! Loving the color and texture of this dip, Dawn! It would go perfect on game days…you know, when I’m stuffing my face instead of actually watching any football!

      Reply
      • Girl Heart Food

        December 18, 2018 at 9:13 am

        Right?! I hear ya, Haylie – I’m alllll about the food too 😉

        Reply
    16. David @ Spiced

      December 12, 2018 at 9:31 am

      5 stars
      Umph. $10 a tub would indeed get expensive…especially since I would be polishing this off in record speed! The flavor here sounds amazing, Dawn. Also, I totally know what you mean with making a mess in the kitchen. I feel like I spend half my day just cleaning up behind myself. Haha!

      Reply

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    Hi and welcome to Girl Heart Food! I’m Dawn and I’m so happy you stopped by. I LOVE to cook and share my recipes. I’m obsessed with cheese, fresh veggies and homemade nut butters. Being in the kitchen is my happy place. Hope you find something that inspires you to get into the kitchen too.

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