White Bean & Pickled Beet Dip
Served warm or cold, this tasty dip is great with fresh veggies & pita chips, on top of flatbreads, in wraps and sandwiches!
Servings 2.5 cups (625 mL)
Calories 101
Ingredients
- 1 can (19 oz/540 mL) white beans, drained & rinsed (yields 2 cups/500 mL cooked beans) (see notes)
- 1 1/2 cups (375 mL) drained prepared pickled red beets (see notes)
- 3 Tbsp (45 mL) tahini
- 2 Tbsp (30 mL) chopped fresh dill
- 1 Tbsp (15 mL) lemon juice
- 2 tsp (10 mL) balsamic vinegar, or more, to taste
- 2 cloves garlic
- 1 Tbsp (15 mL) olive oil
- salt & pepper, to taste
Instructions
- In a food processor, combine all ingredients and blend until smooth.
- Season to taste with salt and black pepper and adjust acidity as desired.
Notes
- White beans include Great Northern, white kidney, cannellini or navy beans.
- You can also use roasted/cooked or canned beets, but you may have to add more balsamic vinegar to get that delicious pickled flavor!
Nutrition
Serving Size: 0.25cup (60 mL) | Calories: 101 | Total Fat: 4g | Saturated Fat: 0.5g | Carbohydrate: 13g | Fibre: 4g | Sugars: 2g | Protein: 5g | Sodium: 58mg | Potassium: 273mg | Iron: 2mg