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Beet & Horseradish Dip

Hold your horses on making the Super Bowl snacks! 🐎 We have another contender here for our dream scenario: We pit all the snacks against each other to see who will win the Lombardi Munchies Trophy! (And yes, I totally had to google what the Super Bowl trophy is called! 😆) This Beet & Horseradish Dip is a winner on any snack table. A vibrant pop of color that tastes stunning and goes just as well with chips as it does with veggie sticks. Since the creaminess comes from sunflower seeds, it’s grainfree, glutenfree, vegan and Whole 30 compliant.

But all the blabla words just mean that you can dig into this deliciousness with zero regret! 😇

xoxo Donata


18 oz (500 g) cooked beets, roughly cut

1/4 cup (60 ml) sunflower oil

1 cup (200 g) dehulled sunflower seeds

3/4 tbsp sea salt

4 tbsp prepared horseradish

2 tbsp unfiltered apple juice

1 clove garlic, minced

1 tsp freshly ground pepper

1 tbsp chopped chives as garnish (optional)


Place all the ingredients in a food processor and pulse until smooth. If using an immersion blender, place all the ingredients in a deep bowl and blend until smooth.

Serve with chips and a variety of veggie sticks.

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