Creamy Beet Dip with White Crudités Recipe

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Pauline Duval Modified: March 24, 2022
Creamy Beet Dip with White Crudités Recipe

How To Make Creamy Beet Dip with White Crudités

Perfect with cauliflowers and fennel, this creamy beet dip is made using red wine vinegar, sour cream, and shredded beets, for a tasty and vibrant side.

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes



  • 2tbspcanola oil
  • ½cupred onion,finely chopped
  • 2medium beets
  • 2tbspred wine vinegar
  • 1tbsphoney
  • cupssour cream
  • salt and freshly ground pepper,to taste


  1. In a large skillet, heat the oil. Add the onion and cook over moderate heat for about 2 minutes until just softened. Add the beets and cook, stirring, for 2 minutes.

  2. Add ¾ cup of water and bring to a boil. Cover and cook, stirring occasionally, for about 5 minutes until the beets are just tender.

  3. Add the vinegar and honey and cook uncovered over high heat, stirring frequently, for about 6 minutes longer until the liquid has evaporated completely and the beets are very tender and dry.

  4. Scrape the beet mixture onto a large plate and let cool. Fold in the sour cream and season with salt and pepper.

  5. Serve and enjoy.


  • Calories: 489.51kcal
  • Fat: 42.57g
  • Saturated Fat: 17.62g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 16.18g
  • Polyunsaturated Fat: 5.21g
  • Carbohydrates: 24.99g
  • Fiber: 3.23g
  • Sugar: 20.01g
  • Protein: 4.87g
  • Cholesterol: 74.75mg
  • Sodium: 711.75mg
  • Calcium: 186.38mg
  • Potassium: 551.14mg
  • Iron: 1.19mg
  • Vitamin A: 254.89µg
  • Vitamin C: 8.40mg
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