Beet Dip

Beet Dip

This colorful dip takes only minutes to prepare and is chock full of vitamins from the raw beets and spinach. It’s the perfect antidote to wintertime blues. Serve as a dip with crudités or as a spread on toasted French bread.

  • 6Servings


  • 1/2 lb. red beets (l large), peeled and coarsely chopped
  • 1 large scallion, chopped
  • 1/4 cup (packed) chopped fresh spinach
  • 8 oz. cream cheese
  • 2 tsp. freshly squeezed lemon juice
  • 1/4 tsp. salt
  • 2 tsp. snipped chives


In bowl of food processor, pulse beets, scallion and spinach until finely chopped.

Add cream cheese, lemon juice and salt, and process until well blended, leaving some texture in dip. Transfer to bowl, and stir in chives.

Nutrition Information

  • Calories: 110
  • Carbohydrate Content: 4 g
  • Cholesterol Content: 30 mg
  • Fat Content: 10 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 180 mg
  • Sugar Content: 2 g