Beetroot Walnut Prune Dip

This Beetroot Walnut Prune Dip is irresistibly delicious. It’s sweet, salty, and most importantly, it’s a breeze to make.

Hello everyone. Happy Monday. Oh well, January 31st already? Is it time to start preparing for Christmas lol?

Busy Days

It seems I am not able to get back on track after the holidays. Blogging track I mean, of course. So far I’ve managed to share only two recipes: this Pomegranate Bracelet Salad and Canadian Maple Taffy. Both are lovely, if you ask for my humble opinion. I am hoping to stick to my [somewhat] normal schedule in February. And I will also try posting one more recipe this week.

But it’s not only about blogging motivation. To be completely honest, it’s just hectic life. Currently, I am working partially from home. And while the previous times there was Andrew staying home, and thus, managing many home duties, that’s not the case this time.

You’ve got to cook. You’ve got to bring wood for wood stove. You’ve got to walk / entertain the dog. You’ve got to entertain the grumpy cat (Who’s super grumpy because of weather and snow. And who’s harassing the dog because of that.) Oh yeah, the snow. We’ve got A LOT of snow this January. Luckily, mostly around the weekends. Did I mention, you’ve got to work, too haha? And we don’t even have a kid – I feel sorry for all those parents who need to work from home.

No worries, though. I’ve been able to make and photograph some delicious foods anyway. (Not to mention those dozens of recipes from last year!) But I will try to keep it short and sweet these days.

Beetroot Walnut Prune Dip

Besides, why talk, if we can enjoy this Beetroot Walnut Prune Dip? I know many people distaste prunes, but I am a huge fan. Who is with me? And if the combination of beetroots and prunes sound off, don’t be afraid to try. It’s good. Basically, prunes accentuates the natural sweetness of beetroots. Beetroot and walnuts also go well together. For the richness, we are using some cream cheese and fresh thyme for the added flavour.

I hope you like this Beetroot Walnut Prune Dip and you will try it soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

For more beetroot and prune ideas, please check these recipes:

Creamy Chicken Breasts with Prunes

Raw Prune Walnut Truffles

Roasted Beetroot Barley Feta Salad

Cheers!

Print

Beetroot Walnut Prune Dip

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Appetizers, Dips

Servings

6-8

servings

Cooking time

10

minutes

This Beetroot Walnut Prune Dip is irresistibly delicious. It’s sweet, salty, and most importantly, it’s a breeze to make.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 large beetroots, roasted, peeled, and roughly chopped

• 1/2 cup walnuts, toasted

• about 1/3 cup of cream cheese

• 4-5 large pitted prunes

• 1 garlic clove, minced

• 1/2 tsp. fresh thyme

• 1/4 tsp. salt (or to taste)

• a good pinch of black pepper

• a tiny bit of chipotle powder (optional)

• more walnuts, thyme, and pomegranate arils, for garnish (optional)

Directions

• First, roughly chop of grind the toasted walnuts.
• Using an immersion or regular blender, pure the beetroots, prunes, garlic, and already chopped walnuts. You can opt for a smoother version (This dip will not be perfectly smooth) or chunky, adjusting the time.
• Season with the thyme, salt and pepper and add the cream cheese and process again, just until well incorporated, about 15 seconds. Try and season more, if necessary. Keep the dip refrigerated up to 3 days. Enjoy with bread (Try rye bread) or crackers.

Notes

• The cooking time does not include the time for cooking beets. If you roast them, this would add, depending on their size, about one hour or so.