This dairy-free, vibrant Beetroot Dip has a slightly sweet yet earthy taste and a beautiful velvety texture. Just make sure your child is wearing a bib (or nothing at all), this dip stains!!
It is hard to make sure our children are reaching their vegetable targets for the day and I'm always looking for new and exciting ways to serve veggies.
Dips are a fantastic way to encourage children to eat their vegetables and it is a win-win situation if that said dip also features a vegetable. That's what makes this Beetroot Dip so great.
Including beetroot in your kid's diet is great for their health. Beetroot contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein and soluble fibre.
How to Make Beetroot Dip
This is such a simple dip to make and the food processor does all the hard work for you. All you need is
- Cooked beetroots (I buy cooked fresh beetroot in a vacuum pack but you can cook your own from raw or used canned if you wish),
- Cannellini beans ( I use canned)
- Lemon zest
I like to blitz the beetroot, in the food processor, before adding the remaining ingredients but it isn't necessary. I just feel it makes the dip extra smooth.
If you find your dip is on the runny side then add more beans to thicken it up. If you feel it is too thick then try adding a squeeze of lemon juice, it will also add great flavour.
Don't have /like cannellini beans? You can also make this dip with
- Greek Yoghurt (replace the beans with approx ½ cup greek yoghurt)
- Cream Cheese (replace the beans with approx ½ cup cream cheese)
- Warm Crusty Bread
- Pitta Bread
- Refrigerate: Keep in an airtight container and refrigerate for up to 3 days
- Freeze: I haven't actually tried freezing this dip but do not see a reason why it wouldn't freeze well. Freeze it in small portions in airtight containers. Defrost overnight in the refrigerator.
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- 125g (4.4 oz) Cooked Beetroot (1 to 2 beetroots depending on size)
- 400g (14 oz) Can Cannellini Beans, drained
- 1 Garlic clove - crushed
- ½ Lemon (zest)
- Add the beetroot to a food processor and blend until broken down. Add the remaining ingredients and continue to blend until smooth.
- Don't like / have cannellini beans? You can replace them with approx ½ cup yoghurt or ½ cup cream cheese.
- Dip to runny? Add some more beans to thicken.
- Dip to thick? Add a squeeze of lemon juice (it adds great flavour too)