Beet nut dip the dip you didn’t even know you needed. This ultra simple dip recipe uses raw beets, a mixture of nuts, with a touch of garlic and lemon juice. Brighten up your snack boards and desk lunches with beet nut dip this week!
Move over hummus and cream based dips, we have another veggie, nut and seed dip that is ready to added to your snack life.
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What you need to make this nutty dip + ingredient swaps
- Raw beets – for this recipe you use raw beets. I have also made this with golden beets, and the flavor is essentially the same, but I much prefer the color of this dip with the deep purple beets.
- Garlic – I know you normally measure garlic with your heart, but this is raw garlic – so go easy!
- Lemon juice – you can use fresh lemon juice or bottled – whichever you have.
- Olive oil – use any oil of choice. If you are oil free, I would leave it out altogether – your dip just may be more crumbly. Nothing wrong with that.
- Nuts and Seeds – I love the combo of cashew, pecan, sliced almonds, and sunflower but feel free to use the nuts and seeds of your picking. The seeds really add to the flavor so if you can – keep them. You can even add raw pumpkin seeds.
How to make raw beet nut dip in less than 10 minutes – and zero cooking
For this recipe, you need a food processor ( I have this one).
Working with beets can get a bit messy, and I highly suggest using some gloves with you chop the ends off, and peel your beets!
Once the beets are peeled, and rough chopped, and the garlic is minced, your prep work is done!
- Pulse the nut mixture and set that aside.
- Add the beets, garlic, lemon, and oil into the now empty food processor jar, and pulse.
- Then, add the nut mixture back into the beets, and give a quick pulse until combined.
- Salt your dip to taste.
- That is it!
How to serve your dip
- I have been known to use a 2 compartment container and load up one side with beet nut dip, and the other side with cucumbers. That is my ultimate favorite way to scoop this dip.
- A soft cheese such as feta is a really great topping for a dip like this! You can even add some of the nuts you used in your dip, right on top.
- Crackers and pretzels are a great, crunchy way to scoop up this dip, too!
To make an epic snack board, try adding more of these dips, salsas, and spreads!
When you make this dip, I would love to see how you are serving it! Tag me @mealplanaddict on Instagram so I can see and share too!
Beet Nut Dip
- Food Processor
- 1/4 cup chopped pecans
- 1/4 cup sliced almonds
- 1/4 cup cashews
- 1/4 cup raw sunflower seeds
- 500 g (approx 3-4) uncooked beets, peeled, & quartered
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/3 cup olive oil
- salt - to taste
- Add all of the nuts and seeds into a food processor. Pulse until chopped and blended into a crumble. It will look a lot like pie crust texture. Set the nut and seed mixture aside in a bowl.
- In the now empty blender bowl, add the beets, lemon juice, oil, and minced garlic. Pulse until beets are a very fine dice.
- Add the nut mixture back into the processor bowl with the beets. Pulse a few times until everything is combined.
- Add salt to taste.
- Set in the fridge for at least one hour before serving to let all the flavors set up.
- Store in the fridge for up to 4 days in an air tight container.