Beetroot dip for a crowd

Beetroot dip for a crowd - she cooks, she gardens

This beetroot dip has evolved over the last couple of years, I originally came across the recipe on the back of a tin of beetroot and tweaked and added to it over time. I’m not ashamed to admit that I use canned beetroot here either, it’s much quicker (not to mention tidier!). I use the Golden Circle whole baby beetroot as they are so lovely and sweet. Of course, you could roast or boil your own beets here as well if you are so inclined.

This recipe will make more than enough dip, it’s great for parties as it will literally feed a crowd. If you don’t need to feed a crowd the recipe can be divided by four and it will keep well in the fridge for up to a week.

5.0 from 2 reviews
Beetroot dip for a crowd
 
Prep time
Total time
 
A tried and true recipe for Beetroot Dip that everyone will enjoy.
Author:
Recipe type: Dip, Appetizer, Party Food
Serves: Plenty!
Ingredients
  • 2 x 850g cans whole Baby Beetroot (if you are making a small batch then the 450g can will do). Drain one can and reserve half the liquid from the second can.
  • 180g Danish Feta
  • 200g Philly Cream Cheese
  • 250g Cashews (roasted and unsalted)
  • 1 bunch Coriander, roots removed and coarsely chopped
  • 2 tspns Cumin
  • 1 tspn Chilli Flakes (more if you like a it more heat)
  • 1 tbspn Salt
  • 1 tbspn Dried Thyme
  • Lemon Juice, to taste
Method
  1. In a food processor with a large bowl, add the beets and half the canning liquid from one can, blend well.
  2. Add the cashews and blend again. The contents should be thick but moist, if it's too watery drain some of the liquid out (this has only happened to me a couple of times, some cans seem to have more liquid than others for some reason).
  3. In a mortar and pestle grind cumin, salt, thyme and chilli flakes to a fine powder and then add to the food processor with the remaining ingredients.
  4. Taste and if you would like the dip a little tartier then add some lemon juice.
  5. This can be served immediately but tastes much better if the flavours have time to develop over a couple of hours or even overnight.
  6. Serve with lavosh crackers and enjoy.
 

For more party food ideas hop on over to my Party Food Special.

5 Comments

  • Savi Fernando says:

    I’ll have to try this with your extras, but I have been doing something similar from a recipe I saw on a Philly packet. All it is, is a packet of Philly, a t
    in of drained beetrooot, some lemon juice and some chives. Loved by everyone who has tried it, and soooooooo easy 🙂

  • Julia says:

    I just made this, so so yummy, thanks for the recipe…
    just wondering if this duo would freeze ok? and if not, would it still be ok to eat next weekend (6-7days time)?

    • Erin B says:

      Hey Julia, thanks for stopping by and I’m so pleased to hear you enjoyed the recipe. I don’t think it will last as long as a week due to the dairy and I’ve never tried freezing the dip before so I’m not really sure how it would go – I imagine the texture won’t be the same after defrosting, so I probably wouldn’t do it. You could always try stirring it through some pasta?

  • Anne says:

    Just made your beetroot dip and it is fabulous! Thank you for sharing this fantastic recipe. I’m not even a fan of beetroot but I was given a bunch of homegrown beets so I roasted them and used them for this dip. Yummy! It will be perfect for Christmas Eve Nibbles!

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