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Unexpected Beet Dip Magic



Lately I have been really into dips and sauces; so when we were invited over to our friends’ house for dinner I was excited to make an appetizer. My schedule has been crazy busy lately (just like most of you, I’m sure) and I needed something that wouldn’t take up too much extra time. So a dip with fresh cut veggies seemed like the perfect fit…but what flavor to make the dip? I wanted something that would be enjoyed by all. I realize not everyone is adapted to “bland, boring, no added sugar” (heavy sarcasm on that one) flavors as I am. Since I started sticking to a mostly Low FODMAP diet (yes, I realize this recipe is not Low FODMAP… I did say mostly) I have noticed quite a bit of stomach inflammation when I consume cauliflower… it breaks my heart to even say that! That being said I wanted to avoid using cauliflower in my dip. I scowered the internet and cookbooks to find the perfect recipe that didn’t include cauliflower, added sugars, and was paleo friendly. I quickly realized this was not going to be an easy task. I decided it would be easier just to do a little experimenting of my own instead.


I remembered the beet hummus spread I had at a restaurant in Dubai and its pretty pink color. A beet dip should be easy enough I thought. So I roasted a package of beets from Love Beets, added a few additional ingredients and blended it all together. I gave a spoon full of the blended creation to my husband. He is my go to sanity check when it comes to new food recipes. He is a non-paleo, candy, sweets, and all things good… or not so good (????) food lover, which makes the perfect taste tester. His first reaction was subpar with a “meh it’s ok” followed by a delay of about 2 minutes “actually I oddly want more.” I know he is not a fan of beets and their earthy taste in general but this response was just not good enough. I wanted it to be great from the beginning and not just an after taste. I debated about tossing it out all together. He said it was fine and to just bring it anyways. I thought I would give it one last try to make it better.


I headed to the pantry looking for something to add a subtle sweetness or maybe a creaminess, I wasn’t quite sure. As I stood there staring at the contents of my pantry nothing was jumping out at me. I moved on to the refrigerator… still nothing. Then I opened my freezer not feeling very optimistic at this point. I was sure this was going to be a failed attempt and with only hours until the get together, I didn’t have time to run to the store and start something new. But as I opened the door to the freezer there it was! The solution to take my mediocre beet dip to something so irresistible everyone would be going back for more! I know the suspense is killing you!!! Staring me in the face was a package of… Kite Hill cream cheese style spread made from almonds. None of our local stores carry it and I’m not able to make a Wholefoods run very often so when I’m there I grab a couple and just stick them in the freezer. Perfect! This was exactly what I needed and into the blender it went.


Two thumbs up and a “O my god that is so good!” from my food critic! Everyone loved it even the kids (the color helped and we didn’t tell them it was made of beets)! It was a huge hit.



PALEO BEET DIP RECIPE


INGREDIENTS


DIRECTIONS

  1. Pre heat oven to 400° F

  2. Chop beets and place on a parchment lined baking sheet

  3. Cook beets for 40 min or until tender

  4. After beets are done and cooled add to a blender along with remaining ingredients

  5. Blend until combined

  6. Serve with your favorite veggies

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