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Beet Dip
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Beet Dip
Makes: 2 cups
Prep time: 10 minutes
Photo of Beet Dip
Prep time: 10 minutes


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)


  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.
  3. 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.
Serving Size: 
2 Tablespoons
Nutritional Label: 
Tab 4 Content: 

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