Beet Dip

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Bowl with Spoon

Prep time:
10 MIN

Silouette of 2 people

16 Servings


Serving Size:
2 Tablespoons


  • 2 cans (14 ounces each) beets, drained or 3 cups cooked fresh beets
  • 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)


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.
Cover and refrigerate until ready to serve.
Refrigerate leftovers within 2 hours.


Serve with carrot, celery or jicama sticks.
Make a chunky version if you don’t have a blender or food processor; mash beets with a potato masher or fork to desired consistency.  Add remaining ingredients and water or beet juice if needed.