3 Ingredient Easy Beetroot Dip Recipe

I’m sharing two new recipes with you today, the first being this gorgeously pink cream cheese beetroot dip which goes perfectly with the second recipe – homemade pitta bread crisps. This simple beetroot dip has just 3 ingredients and takes just a minute or two to make – it couldn’t be easier! It’s makes a great accompaniment for a platter of crunchy vegetables, both for party food or for a quick and healthy snack.

You could pack this yummy dip up for lunch boxes too – the added fun of dipping makes vegetable sticks instantly more attractive to children and grown-ups alike! Kids will love the vibrant pink colour of this beetroot dip, and best of all, it’s completely natural, not a drop of food colouring in sight!

Cream Cheese Beetroot Dip

Ingredients: 

• 250g ready-cooked beetroot
• 200g cream cheese
• 1/2 tsp garlic powder
• mixed seeds to serve (optional)

Method: 

Drain the beetroot and pat dry with a piece of kitchen paper.  Roughly chop and place in a food processor or blender.

Whizz the beetroot in the food processor until you have a rough paste.

Add the cream cheese and garlic powder, then whizz together until the dip is at a consistency of your liking.

Pour the dip into a bowl or plastic tub, then place in the fridge for 1 hour to set.

Spoon into a serving bowl, sprinkle with seeds if wanted and serve with your choice of crudites.

Enjoy!

If you enjoyed this recipe you may also like my easy roasted carrot houmous – another quick and easy child friendly dip!

Grace

Print

Cream Cheese Beetroot Dip

Prep Time

5 mins

Cook Time

0 mins

Blend

5 mins

Total Time

10 mins

 

This simple cream cheese beetroot dip has just 3 ingredients and is perfect for livening up crudites for healthy party food, snacks and lunch boxes! Mild and easy child-friendly recipe.

Course: Lunch, Party Food, Snack

Cuisine: Vegetarian

Servings: 4 people

Author: Grace Hall

Ingredients

• 250 g ready-cooked beetroot
• 200 g cream cheese
• 1/2 tsp garlic powder
• mixed seeds to serve optional

Instructions

1. Drain the beetroot and pat dry with a piece of kitchen paper.  Roughly chop and place in a food processor or blender.
2. Whizz the beetroot in the food processor until you have a rough paste.
3. Add the cream cheese and garlic powder, then whizz together until the dip is at a consistency of your liking.
4. Pour the dip into a bowl or plastic tub, then place in the fridge for 1 hour to set.
5. Spoon into a serving bowl, sprinkle with seeds if wanted and serve with your choice of crudites.

Enjoy this recipe? Why not save it to Pinterest so you can easily find it again!