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:
- Place cooked beets in a food processor.
- Process until smooth.
- Add cashews, sunflower seeds, salt and balsamic vinegar. Process again.
- Add oil and process again. Transfer to a serving dish and drizzle with a little more oil.
Tips for Making This Recipe
- Once the cashews and sunflower seeds are soaked, pre-cooked beets help this dip come together in about 10 minutes. You can typically find pre-cooked beets in the grocery store sold in the produce section. If you are cooking the beets on your own, plan for an extra bit of time to do so.
- The number of beets you use will vary depending on their size. You want about 1 pound in total.
- 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
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
Ingredients
- 1 cup unsalted roasted cashews
- ¼ cup sunflower seeds, optional
- water, enough to cover cashews and sunflower seeds for soaking
- 1 pound cooked beets, about 3 to 4 small beets (See "Notes", Point "1" below)
- 2.5 tablespoons balsamic vinegar, use the best quality you have
- 1 teaspoon salt
- 3 tablespoons olive oil, divided
Instructions
- Place the cashews in a bowl and cover well with water (the water should cover the cashews by about an inch or so). Place the sunflower seeds (if using) in another bowl and cover well with water (the water should cover the sunflower seeds by about an inch or so). Cover both bowls and refrigerate overnight. Then rinse and drain.
- 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 the 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.
- Once the cashews and sunflower seeds are soaked, pre-cooked beets help this dip come together in about 10 minutes. You can typically find pre-cooked beets in the grocery store sold in the produce section. If you are cooking the beets on your own, plan for an extra bit of time to do so.
- The number of beets you use will vary depending on their size. You want about 1 pound in total.
- 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.
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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!
Lois says
Delicious dip thank you Dawn. Much tastier than the store bought one, and we know exactly what it contains. Easy to make. Thanks again
Dawn | Girl Heart Food says
Thank you very much, Lois! I’m so delighted that you enjoyed it!
Sarah Beech says
Does this recipe work oil free?
Dawn - Girl Heart Food says
Hi Sarah – absolutely! The oil adds a little richness to the dip, but you could totally omit if you prefer 🙂