Beet Dip
Leer en Español
Prep time:
10 minutes
Cook time:
none
Servings:
2 cups
Quick Tips
Serve with carrot, celery or jicama sticks.
No equipment? Make a chunky version by mashing beets with a potato masher or fork to desired consistency. Add remaining ingredients and water or beet juice if needed.
Beet Dip
Leer en Español
Ingredients:
- 2 cans (14 ounces each) beets, drained or 12 (2" round) cooked from fresh
- 1/4 cup lemon juice
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 2 teaspoons ground cumin
- 1/4 teaspoon each salt and pepper
- 2 tablespoons sesame tahini (optional)
Directions:
1. In a blender or food processor, combine beets, lemon juice, garlic, cumin, salt, pepper and tahini, if desired. Blend until smooth. For a thinner consistency, add 1 to 2 tablespoons water or beet juice.
2. Cover and refrigerate until ready to serve.
Refrigerate leftovers within 2 hours.
Quick Tips
Serve with carrot, celery or jicama sticks.
No equipment? Make a chunky version by mashing beets with a potato masher or fork to desired consistency. Add remaining ingredients and water or beet juice if needed.
Prep time:
10 minutes
Cook time:
none
Servings:
2 cups
Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).
