Vegetables are always better with a dip. Whether you love celery with peanut butter, carrots with ranch, or a tangy sour cream-and-onion spread, a flavorful dip makes snacking more satisfying. This Roasted Beet and Hazelnut Vegetable Dip is a delicious, nutrient-rich alternative to heavy dairy dips and sugary spreads—so you can enjoy dipping without undoing the health benefits of your veggies.
This bright dip uses roasted beets for its creamy texture and earthy sweetness. Beets are packed with vitamin C, fiber, and potassium, and they provide betaine, a compound linked to reduced inflammation and liver-supporting effects. Combined with toasted hazelnuts, this dip delivers healthy fats and vitamin E for added heart-healthy nutrition.
Sweet roasted beets and toasted hazelnuts form a rich, naturally sweet base. Garlic and fresh thyme add savory depth, while a touch of maple syrup balances the flavors. Apple cider vinegar brightens the dip and rounds out the acidity for a well-balanced spread that’s equally at home on a party platter or a weekday snack board.
Don’t be intimidated by the steps—this recipe is straightforward and worth the small amount of extra effort that comes with cooking from whole, clean ingredients. Roasting the beets in foil with garlic, thyme, and a splash of vinegar helps them absorb flavor and become tender enough to puree into a silky dip.
While the beets cool, the hazelnuts are briefly boiled, dried, and toasted to develop a warm, toasty aroma and deeper flavor. Once everything is ready, the cooled beets and toasted hazelnuts are blended until smooth, then finished with the remaining seasonings and maple syrup. The result is a creamy, vibrant dip that pairs beautifully with raw vegetables, whole-grain crackers, or as a spread on toast or sandwiches in place of mayonnaise.
Roasted Beet and Hazelnut Vegetable Dip
This bright vegetable dip is a powerhouse of flavor and nutrients.
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Yield: 8 people
Serving Size: 0.25 cup
Course: Condiment, Snack
Cuisine: American
Author: Chef Nichole
Ingredients
- 1 1/2 pounds beets, washed, unpeeled (about 5 beets)
- 2 garlic cloves, minced
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 2 tablespoons apple cider vinegar (divided)
- 3/4 cup hazelnuts
- 2 teaspoons maple syrup
Instructions
- Preheat the oven to 400°F (200°C).
- Lay a large piece of foil on a flat surface and place the unpeeled beets in the center. Add the minced garlic, thyme, half the salt, half the pepper, and half the apple cider vinegar. Wrap the foil tightly around the beets and place on a baking sheet. Roast for about 1 hour, or until the beets are soft when pierced. Remove from the oven and let cool until easy to handle.
- Meanwhile, bring a large pot of water to a boil. Add the hazelnuts and boil for 4 minutes. Drain and pat the hazelnuts dry on a paper towel. Spread them on a baking sheet and toast in the oven for 3 minutes, stir, then toast for an additional 3 minutes. Let cool.
- When the beets are cool enough to handle, rub off the skins. Add the beets to a food processor along with the toasted hazelnuts, the remaining salt and pepper, the remaining apple cider vinegar, and the maple syrup. Blend until smooth, scraping down the sides as needed.
- Transfer the dip to a bowl and serve with raw vegetables, whole-grain crackers, or use as a spread on toast or sandwiches.
Nutrition Information (per 0.25 cup)
Calories: 110 kcal | Carbohydrates: 9 g | Protein: 3 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 158 mg | Fiber: 3 g | Sugar: 5 g
SmartPoints (Freestyle): 3
Keywords: dairy-free, Gluten-Free, Keto, Low-Carb, Paleo, Plant-Based, Vegetarian
This roasted beet and hazelnut dip is unique, flavorful, and versatile. It’s a great choice for gatherings or a simple way to elevate your daily snacks and sandwiches. Try it with a variety of raw vegetables, toasted bread, or whole-grain crackers for a vibrant, nutritious boost.