Beetroot Mint Cream Cheese Dip
A vibrant, earthy dip combining tangy cream cheese with roasted beetroot and fresh mint. Pulse all ingredients in a food processor for a coarse, rustic texture. Ready in minutes, this crowd-pleasing dip works as an appetizer, snack, or party starter. The mint adds brightness to balance the beetroot's natural sweetness.
Ingredients
- ¾ cups cream cheese, full-fat
- 2 ¾ oz beetroot, cooked, roughly chopped, not in vinegarroasted red peppers0.9:1vegetables
sweeter, less earthy
- lemon zest, finely grated from 1/2 lemon
- 1 garlic clove, crushed, small
- fresh mint leaves, handful
Instructions
- 1
Pulse all ingredients in a food processor until well combined but coarse textured
Tips
Use roasted or boiled beetroot, not pickled, to avoid vinegar overpowering the mint flavor
Leave the texture coarse rather than fully smooth for better consistency
Good to Know
Covered in the refrigerator for up to 5 days
Prepare up to 1 day in advance; store covered
At room temperature or chilled with crudites, crackers, or pita chips
Common Mistakes
Use pickled beetroot to avoid vinegar flavor dominating the dip
Over-process to avoid losing the coarse texture that makes this dip appealing
Substitutions
Dairy-Free Swaps
General Alternatives
sweeter, less earthy