Best Spicy Beet Dip Recipes

SPICY BEET DIP

Spicy Beet Dip image

This brightly colored guilt-free dip is sure to please at your next appetizer party!

Time 1h50m

Yield 12

Number Of Ingredients 7

Ingredients

3 medium beets
1 small clove garlic
1/4 cup Yoplait® Fat Free plain yogurt or Greek Fat Free plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
2 teaspoons honey
Dash ground red pepper (cayenne)

Steps:

Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel, discarding stems and root ends. Cut into 1/2-inch-wide wedges.
In food processor bowl with metal blade, and with processor running, drop garlic clove through feed tube. Process with on-and-off pulses until finely chopped. Add cooled, roasted beets and remaining ingredients. Cover; process until smooth. Place in serving bowl.
Serve as dip with fresh vegetables as desired. Cover and refrigerate any remaining dip.

Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 3 g, TransFat 0 g

SPICY BEER CHEESE DIP

Spicy Beer Cheese Dip image

The perfect beer cheese dip for a summer party or when friends come over for the game. This is my husband's favorite since he likes the heat. Be ready to hand out the recipe. It's our most requested! Serve with your favorite tortilla chips.

Provided by Roxanne Nelson

Time 2h25m

Yield 24

Number Of Ingredients 7

Ingredients

1 (8 ounce) package cream cheese, softened
½ cup sour cream
4 cups shredded medium Cheddar cheese
6 ounces beer
1 ½ tablespoons chopped canned jalapeno peppers
¼ teaspoon garlic powder
⅛ teaspoon onion powder

Steps:

Beat cream cheese in a medium bowl until smooth. Add ingredients in the following order, mixing with the beater after each one: sour cream, Cheddar cheese, beer, jalapeno peppers, garlic powder, onion powder. Cover and refrigerate until flavors have blended and dip has thickened, at least 2 hours.
Remove from the refrigerator 15 minutes before servings.

Nutrition Facts : Calories 122.2 calories, Carbohydrate 1 g, Cholesterol 32.1 mg, Fat 10.5 g, Protein 5.6 g, SaturatedFat 6.6 g, Sodium 156.4 mg, Sugar 0.1 g

BEETROOT DIP / BEET DIP

Beetroot Dip / Beet Dip image

This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour will enhance

Provided by Chef floWer

Categories Lunch/Snacks

Time 5m

Yield 850 grams

Number Of Ingredients 10

Ingredients

2 (425 g) cans beetroots or 850 g beets, Drain
2 garlic cloves, Crushed
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground sweet paprika
1/4 teaspoon ground cinnamon
sea salt, to taste
ground black pepper, to taste

Steps:

Discard all the liquid from the beetroot and beets can.
Place all ingredients (drained beetroots/beets, garlic cloves, lemon juice, olive oil, coriander, cumin, sweet paprika, cinnamon sea salt and black pepper) in a blender and puree until it's smooth.
Serve with warm pita bread, Turkish bread, white bread or flat bread. Enjoy.

Nutrition Facts : Calories 0.7, Sodium 0.7, Carbohydrate 0.1, Sugar 0.1

MUTABBAL SHAMANDAR (BEET-TAHINI DIP)

Mutabbal Shamandar (Beet-Tahini Dip) image

This spread starts off sweet, then gets a little spicy. Mutabbal Shamandar is made with beets and nutty tahini. Serve with pita for dipping.

Provided by Reem Assil

Yield Makes 3 cups

Number Of Ingredients 9

Ingredients

4 red beets (about 2 pounds)
2 tsp. extra-virgin olive oil, plus more for drizzling
3 tsp. kosher salt, plus more as needed
2 garlic cloves, minced
1 serrano chile, stems, seeds, and veins removed, halved lengthwise
¼ cup lemon juice (from about 2 lemons), plus more as needed
½ tsp. cumin seeds, toasted, or ¼ tsp. ground cumin
½ cup tahini, plus more as needed
1 Tbsp. coarsely chopped herbs, such as cilantro, dill, or fennel fronds for garnish

Steps:

Preheat the oven to 400°F.
In a medium bowl, coat the beets in the oil and 1 teaspoon of the salt. Tear four lengths of aluminum foil and tightly wrap each beet individually in the foil. Roast the beets in the oven for about 1 hour, until caramelized and tender (a knife or cake tester should go through them with little or no resistance). Remove the beets from the oven and cool in the foil.
For this next step, I save old towels I don't mind staining. When cool enough to handle, remove the beets from the foil, wrap each beet in a towel, and rub the peels away.
Coarsely chop the beets and place them in a food processor or blender. Add the garlic, chile, lemon juice, cumin, and the remaining 2 teaspoons salt and blend for about 5 minutes, until creamy and smooth. Slowly drizzle in the tahini and continue blending until the tahini is fully incorporated. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste. If you want a thicker spread, blend in more tahini, 1 tablespoon at a time.
When ready to serve, scoop the mixture onto a serving plate, drizzle it with the oil, and garnish it with the herbs.