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Beet & Horseradish Dip

Hold your horses on making the Super Bowl snacks! ๐ŸŽ 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! ๐Ÿ˜†) 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, itโ€™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! ๐Ÿ˜‡

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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