Whipped Beet Dip (Edit recipe)

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Whipped to fluffy perfection, this easy beet dip is packed with plant-based protein and antioxidants. Made in a blender or food processor, it's the perfect and prettiest party appetizer for any occasion.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

12

Serves: 6

Ingredients

13 oz Beets, Pre-Cooked, *can use canned but make sure to drain
6 oz Tofu, firm or extra firm
2 Tbsp Lemon Juice
2 Tbsp White Miso Paste, *can sub tahini
1.5 Tbsp Nutritional Yeast
1 Tbsp Apple Cider Vinegar
1 Tbsp Oregano, Dried
2 tsp Garlic Powder
.5 tsp Onion Powder
1 tsp Stevia, Granulated, to taste *can sub regular sugar
1 tsp Salt, to taste
.5 tsp Black Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all the ingredients to a blender or food processor, except for the sugar, salt, and pepper, and blend until smooth. Scrape down the sides once or twice to make sure everything is fully combined.
Season with sugar, salt, and pepper to taste. (I used 2 tsp of salt, 1 tsp of stevia, and 1/2 tsp of black pepper.)
Serve immediately or store in the fridge in an airtight container for up to 5 days. Enjoy!

Notes

Serve with a drizzle of balsamic reduction for an extra burst of yum.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	74
Fat:	2 g
Carbohydrates:	11 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	611 mg
Fiber:	2 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.

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