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Roasted garlic beet dip with vegetables and crackers
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5 from 16 votes

Roasted Garlic Beet Dip

This simple and healthy roasted garlic and beet dip is as beautiful as it is tasty. With only four ingredients it’s easy to make a batch to serve with vegetables, chips, crackers or as a sauce for roasted vegetables or pasta! Bonus - it’s vegan and paleo! 
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Appetizer
Cuisine: American
Servings: 16
Calories: 48kcal


  • 1 15 oz can beets or 2 medium beets, peeled and roasted
  • ¼ cup tahini
  • 1 head garlic roasted
  • 1 tablespoon olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper


Roasting Garlic

  • Preheat oven to 400 degrees
  • Cut about 1/2 inch off the top of a head of garlic. Place garlic on aluminum foil and drizzle with oil. 
  • Wrap the aluminum foil completely around the bulb and bake for 45-55 minutes. Let cool for a few minutes before squeezing out the roasted garlic. 

Making Roasted Garlic and Beet Dip

  • Put the roasted garlic, beets, tahini, and olive oil in a blender.
  • Blend until smooth.
  • Add more salt and pepper if needed and re-blend. 


This recipe will keep in the fridge for 3-5 days


Serving: 2tbsp | Calories: 48kcal | Carbohydrates: 5g | Fat: 2g | Sodium: 148mg | Potassium: 59mg | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 0.8mg | Calcium: 8mg | Iron: 0.3mg