Creamy Beet Dip
Make this for your next party or just as a snack while catching up on Netflix. Surprisingly delicious and beautiful to look at. The fresh taste of roasted beets and garlic mixed with lemony cream cheese is really special and unique.
Shopping List:
Serves 4
2 Beets, roasted. Instructions below
¼ Cup vegan cream cheese, homemade (instructions below) or store brought (Kite Hill is a great brand)
2 Large garlic cloves, roasted
1 Large lemon, divided, juiced and zest
Juice from a lemon
Bragg’s apple cider vinegar or regular brand apple cider vinegar
Sprinkle of sea salt
1 teaspoon of oil
Method:
1. Omit this step and step 2 if using store brought cream cheese. Go straight to 3.
To make vegan cream cheese, soak 1 cup of cashews in hot water for one hour (can also soak overnight).
2. Once cashews finish soaking and are soft to the touch drain and place in food processor or high spend blender (Vitamix, Ninja).
Add a capful of apple cider vinegar, big squeeze of ½ lemon, non-dairy plain yogurt, a sprinkle of water, sea salt and blend until really smooth. Taste and adjust seasoning (by adding more salt or lemon) and transfer to a bowl and set aside.
Rinse processor to prepare dip.
3. Wrap beets and garlic clove (keep skin on garlic) in aluminum foil with 1 teaspoon of oil. Put wrapped beets and garlic on a baking sheet and roast in a 400-degree oven for 40 minutes or until fork tender.
Remove from oven and let cool.
4. Once beets are cooled, peel (using gloves) and cut into chunks. Remove skin from garlic and place in a food processor along with the beet chunks.
Add cream cheese (either homemade or store brought), squeeze in other half of lemon and mix until smooth, scrapping sides and adding a sprinkle of water if needed. Check for seasoning and blend again, ensuring a nice smooth finish.
5. Dip should be a bright pink with a few specks of beets peaking through. Transfer dip into serving bowl. Top with lemon or lime zest.
6. Let dip chill for 30 minutes and serve with veggies or toasted pita bread.
