Layered Red Beet and White Bean Dip with Blue Cheese Crumbles
A visually striking dip layering earthy red beet puree, creamy white bean spread, and tangy blue cheese crumbles. This Mediterranean-inspired recipe (vegetarian), ready in about 15 minutes, turns cooked red beets, cannellini beans, lemon juice into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 140 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 1 cup), peeled and chopped cooked red beets
- 1 can (15 oz), drained and rinsed cannellini beans
- 3 tbsp lemon juice
- 1, minced garlic clove
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/3 cup blue cheese crumbles
- 2 tbsp, chopped fresh parsley
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Equipment for this recipe
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Instructions
- Step 1: In a food processor, blend 2 medium cooked red beets with 1/2 tsp salt and 1 tbsp lemon juice until smooth and creamy; transfer to a bowl and set aside.
- Step 2: Rinse and drain 1 can (15 oz) cannellini beans, then blend them in the food processor with 1 minced garlic clove, 2 tbsp lemon juice, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until creamy and smooth.
- Step 3: In a shallow serving dish, spread the white bean mixture evenly on the bottom. Gently layer the beet puree on top, creating distinct red and white layers.
- Step 4: Sprinkle 1/3 cup blue cheese crumbles evenly over the top and garnish with 2 tbsp chopped fresh parsley for a festive red, white, and blue appetizer dip. Serve with pita chips or vegetable sticks.
