Pink Bean Dip 6.000

The Washington Post

Local Living Jul 8, 2014

This dip makes an ideal snack, or even a meal, as it's packed with protein, calcium, vitamins and minerals. The beet is more for color than flavor, so don't expect a strong beet taste. Whipped smooth, the mixture becomes the perfect vehicle for kids to dip raw carrots or chips.

Make Ahead: The dip can be refrigerated for up to 1 week.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 1 1/2 cups

  • 15 ounces cooked or canned, no-salt-added white beans (drained and rinsed, if using canned; 1 1/2 cups)
  • 1 clove garlic, chopped
  • 1/3 cup olive oil
  • 1 tablespoon fresh lemon juice, or more to taste
  • 1/2 small or 1/4 large peeled, roasted beet, chopped
  • Kosher salt
  • Freshly ground black pepper


Combine the beans, garlic, oil, lemon juice and the beet in a food processor; puree until smooth and no bits of beet remain. Season lightly with salt and pepper. Taste, and add lemon juice as needed. Transfer to an airtight container; refrigerate until ready to serve.

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Recipe Source

Adapted from a recipe by Casey Seidenberg, co-founder of Nourish Schools, a nutrition education company in the District.

Tested by Bonnie S. Benwick.

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