I may be a day late with this post but I’m NOT a dollar short because this dip is money! (Did I actually just say that…) Anyway, I made this Everything Beet Dip yesterday and it was devoured alongside some tequila gimlets out on the terrace. Ross’ friend Matt who’s in town from London was trying to convince me to start selling it, so there’s your 5-star review! (He’s already been invited back.)
Thanks to pre-cooked beets, this dip can be whipped up in 15 minutes max — so if you need a quick and delicious (and pretty!) appetizer for a party or Mother’s Day gathering this weekend, I’ve got you covered.
For anyone who’s not crazyyy about beets, I’m actually with you. But the earthiness of the beets is perfectly balanced out by Greek yogurt and a bit of maple syrup or honey.
Now for the spices: I finally got my hands on Trader Joe’s Everything but the Bagel Sesame Seasoning a couple of months ago, and it’s my new go-to for avocado toast and any kind of dip or hummus. But if you don’t have it, don’t worry — see my note at the bottom of the recipe for an easy sub, or you can experiment with whatever blends you have on hand.
Last but not least, I like to quickly caramelize scallions for an extra boost of flavor, plus they add a nice texture and pop of green.
'Everything' Beet Dip with Caramelized Scallions
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 large scallions (green onions)
- kosher salt or sea salt
- 3 medium cooked beets - I used an 8.8-oz package of Love Beets, sliced/chopped
- 6 oz (about ¾ cup) plain Greek yogurt - low- or full-fat
- ½ tbsp pure maple syrup or honey
- ½ tbsp Trader Joe’s Everything but the Bagel Sesame Seasoning Blend*, plus more for topping
- ½ tsp ground cumin
- ½ tsp ground oregano
- freshly ground pepper
Serve with:
- warm pita (the mini whole-wheat pitas shown are Whole Foods brand), vegetables (carrots, bell pepper, cucumber), or crackers
Instructions
- Rinse and dry the scallions. Chop and discard the white root/bulb; thinly slice the rest, setting aside a small handful of the dark green end pieces to use as a topping.
- Heat ~½ tbsp oil in a small frying pan over medium heat. Add the scallions and a sprinkle of salt. Cook, stirring occasionally, until the edges begin to brown and caramelize - 3-5 minutes. Remove from heat and set aside.
- In a food processor (I use my Cuisinart Mini Prep), combine the sliced/chopped beets, yogurt, maple/honey, remaining 1 ½ tbsp olive oil, everything seasoning (or mix it in after for a more textured dip), cumin, oregano and several grinds of pepper; process until smooth. Mix in the caramelized scallions; taste and adjust seasonings if needed.
- Transfer dip to a bowl and top with a few more shakes of everything seasoning and the reserved raw scallions. Dip will keep refrigerated in a tightly sealed container for about a week (stir well to remix if needed).
Notes
Leave me a comment below if you try it!
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