Beetroot Dip with Cream Cheese [5 Ingredients]

This simple and delicious Beetroot Dip with Cream Cheese is only five ingredients! It is a great way to explore this versatile vegetable which seems to always be in season. Serve it with some Homemade Seed Crackers for a nourishing snack or light meal.

One thing I have learned from having a weekly vegetable box is this – beets are always in season. From June, straight through to November, they haven’t missed a beet, and even the winter edition is set to include more of this tasty vegetable. I love enjoying beets in this Beet Apple and Kale Salad with Walnuts and Dill and this Beet and Goat Cheese Salad with Green Beans. Now, I am sharing a delicious and simple Beetroot Dip with Cream Cheese… and the best part? It’s only five ingredients!

“Beets are very high in a phytonutrient called betalain. Betalains function both as antioxidants and anti-inflammatory molecules. Rhubarb, chard, amaranth, prickly pear cactus, and Nopal cactus are examples of foods that also contain betalains.”

Serve this Beetroot Dip with Cream Cheese with Homemade Seed Crackers.

Why I Made This Beetroot Dip with Cream Cheese

Beets are Versatile and Always In Season

I love the bright vibrant colour of this dish, and it is a nice change from the typical hummus (see Raw Almond Paleo Hummus for my favourite spin on traditional hummus). Beets seem to always be in season so this dish can be made year round.

Nutrition Benefits of Beets

Beets are a unique source of phytonutrients called betalains which provide antioxidant and anti-inflammatory support. Beets are one of the most concentrated sources of betalains, other foods include the stems of Swiss chard or rhubarb.

What To Serve This Beetroot Dip with Cream Cheese With

I love serving this dip on a platter with some roasted walnuts, some sliced pickles, and these homemade Gluten-Free Seed Crackers.

Ingredients for Beetroot Dip with Cream Cheese

Variations for Beetroot Dip with Cream Cheese

Making a Beetroot Hummus Recipe

To make a Beetroot Hummus recipe, swap out the cream cheese for 2 tablespoons of tahini paste and add one can of drained chickpeas. Blend until smooth. Option to add 1 teaspoon of ground cumin.

Making a Beetroot Pate

Pate has a slightly more solid consistency. Try adding a ¼ cup of coconut oil to the dip before blending, then allowing it to cool in the fridge before serving.

Making a Beetroot Tahini Dip

Replacing the cream cheese with tahini makes a delicious vegan alternative, and also makes a great chickpea-free hummus for those looking for a non-legume alternative.

Making a Beetroot Dip with Yogurt

I have been inspired by Yotam Ottolenghi to use Greek yogurt in my beet dip in place of cream cheese. Blend this Middle Eastern-inspired dip well with a few cloves of garlic and 1 tablespoon of za’atar seasoning.

Making a Beetroot Walnut Dip

I love the combination of beets and walnuts, like in this Beet Apple and Kale Salad with Walnuts and Dill. Simply add a ½ cup of roasted walnuts to this dip for a deeper and more complex flavour. I love blending in a ¼ cup of fresh dill as well.

Making a Beetroot Horseradish Dip

To make a beetroot and horseradish dip simply blend in 2 tablespoons of horseradish. Option to also add in 2 cloves of garlic for an extra little bite.

Making a Vegan Beetroot Dip

This beetroot dip can easily be made vegan by using a vegan based cream cheese. Even better, soak a ½ cup of cashews for at least 6 hours, drain the water and blend with remaining ingredients in place of cream cheese.

Peel and chop beets and place in a steamer. Allow beets to steam for 25-30 minutes.

Tips On Making This Beetroot Dip with Cream Cheese

How To Steam Beetroot

Steaming vegetables is the best way to retain the maximum amount of nutrients, but boiling your beets could also work for this simple beet dip recipe. To steam beetroot, first, peel the beets and cut into 1-inch cubes. Place in a steamer and steam for 25-30 minutes or until the beets can be pierced easily with a fork.

How To Bake Beetroot

Peel and cut beets into 1-inch cubes. Toss with oil and salt and bake in at 400 degrees Fahrenheit for 35 to 40 minutes, flipping once with a spatula. The beets are done when they can easily be pierced with a fork.

Making A Beetroot Dip in the Vitamix

Using a Vitamix ensures the beets blend down to create a nice and creamy consistency. If you do not have a Vitamix, a food processor will do. Just be sure to periodically scrape down the sides to ensure the beetroot dip is well mixed and no lumps remain.

What To Do With Leftover Beet Juice

Don’t throw away the water after the beets have finished steaming (or boiling). That bright pink water can be used in numerous ways around the kitchen. Try:

• Using it for a base for risotto
• Cooking pasta in it for a beautiful pink pasta salad
• Using it to dye eggs next Easter
• Cooking your quinoa in it
• Making a beet soup – Borscht!
• Use the water to make your next batch of popsicles (try it in these Elderflower Cordial Popsicles)

Add all of the ingredients for the Beetroot Dip to a blender or Vitamix.

Notes on Making This Beetroot Dip with Cream Cheese

Alternatives to Cream Cheese

This recipe uses spreadable cream cheese. If using the brick variety be prepared to add slightly more liquid in the form of oil or water. Vegan cream cheese or blended cashews can be used for a dairy-free version.

Making It Seasonal

Although beets are always in season, lemon is not. Use apple cider vinegar in place of lemon if you are considering your food miles. Apple cider vinegar has the added benefit of live active cultures and has a role in gut health (see Prebiotics Probiotics & Fermented Food – Five Healthy Gut Tips)

Steaming vs Boiling Beets

Steaming retains the maximum amount of nutrition. When beets are boiled, many water-soluble nutrients are lost in the water. If you choose to boil your beets, the cooking time is similar to steaming.

Serving This Beetroot Dip with Cream Cheese

The dip is best served cooled. Pair it with these delicious Gluten-Free Seed Crackers.

Blended ingredients for Beetroot Dip.

Looking For Some More Beetroot Recipes?

Try these favourites:

• Beet Apple and Kale Salad with Walnuts and Dill
• Beet and Goat Cheese Salad with Green Beans
• Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing

Did you make this Beetroot Dip with Cream Cheese? Please let me know how it turned out for you! Share it on Pinterest and leave a comment below. I would love it if you shared a picture of your recreation on Instagram so I can take a look, and be sure to tag me @theconsciousdietitian.

Print Recipe

5 from 2 votes

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.

Prep Time10 mins

Cook Time30 mins

Total Time45 mins

Course: Appetizer

Cuisine: Canadian

Keyword: Beet Dip Recipe, Healthy Beet Dip

Servings: 8

Calories: 55kcal

Author: Rachel @ The Conscious Dietitian

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 Vitmix 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.

Nutrition

Calories: 55kcal | Carbohydrates: 6g | Protein: 1.5g | Fat: 3g | Sodium: 90mg | Fiber: 1g | Sugar: 4g | Vitamin C: 15% | Calcium: 2% | Iron: 3%

Rachel

Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition, and share some of her favourite seasonal recipes and sustainable eating tips.

https://www.theconsciousdietitian.com/about