Layered Red Beet and White Bean Dip with Blue Corn Chips

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A visually stunning layered dip with earthy red beet puree, creamy white bean spread, and a sprinkle of blue corn chips for crunch and color. This mediterranean-inspired snacks (vegetarian) ready in about 15 minutes blends cooked red beets, peeled and chopped, garlic clove, lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Serves 6 Mediterranean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine 1 cup cooked red beets, 1 garlic clove, 2 tbsp lemon juice, and 1 tbsp olive oil. Blend until smooth and set aside.
  2. Step 2: Rinse and drain 1 cup cannellini beans, then in the same food processor, blend beans with 2 tbsp tahini, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil until creamy and smooth.
  3. Step 3: In a clear serving dish or shallow bowl, spread the white bean mixture evenly as the bottom layer.
  4. Step 4: Carefully layer the beet puree over the white bean spread using a spatula to create a distinct red and white visual contrast.
  5. Step 5: Sprinkle 1 cup blue corn tortilla chips around the edge or on top of the dip and garnish with 1 tbsp chopped fresh parsley.
  6. Step 6: Serve immediately with extra chips for dipping.

Frequently asked questions

How long does Layered Red Beet and White Bean Dip with Blue Corn Chips take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Layered Red Beet and White Bean Dip with Blue Corn Chips?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Layered Red Beet and White Bean Dip with Blue Corn Chips?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Layered Red Beet and White Bean Dip with Blue Corn Chips for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Layered Red Beet and White Bean Dip with Blue Corn Chips vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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