Simple Beetroot Dip with Cream Cheese | Five-Ingredients
A great alternative to hummus and a good way to use beets which seem to always be in season. Serve this dip with some healthy seed crackers for a simple mid-day snack or as an appetizer at your next gathering with friends.
Servings: 8
Calories: 55kcal
Ingredients
- 4 medium beets peeled, chopped into 1" cubes
- 5 tbsp spreadable cream cheese organic
- 1 large lemon juiced (3-4 tbsp)
- 2 tbsp balsamic vinegar
- 1/4 tsp sea salt
- 1/4 tsp black pepper (optional)
To Serve
- Gluten-Free Seed Crackers (optional)
Instructions
- Place the skinned and cubed beets in a steamer and allow them to steam for 25-30 minutes, or until the beets can be pierced easily with a fork. Remove from the heat and let the beets cool slightly.
- Place the cooled beets and remaining ingredients into a food processor or Vitamix and puree until smooth. Scrape down the sides as needed to ensure the entire mixture is well blended. Taste and season to taste.
- Chill the dip further before serving. Try serving it with some homemade Gluten-Free Seed Crackers to your favourite people.
Notes
Make it vegan: Use a vegan cream cheese.
Make it local: Use apple cider vinegar in place of lemon.
Add more protein: Use Greek yogurt in place of cream cheese
Add some variety: Try it blended with some tahini, horseradish, or roasted walnuts.