The Roasted Trio: Deep Dips
A delightful trio of warm, creamy dips made from roasted beets, sweet potatoes, and caramelized onions with mushrooms, perfect for chilly evenings and gatherings.
Servings: 6 servings
Calories: 175kcal
Ingredients
Beet Dip Ingredients
- 2 medium beets (roasted, peeled) Brings a beautiful ruby color and naturally sweet flavor.
- 1 clove garlic (roasted or fresh) Adds a smooth, buttery essence.
- 2 tbsp tahini Introduces nuttiness and depth.
- 1 tbsp lemon juice Enhances flavors with a refreshing note.
- 1/2 tsp ground cumin Adds warmth to the dip.
- to taste salt & black pepper Essential seasonings.
Sweet Potato Dip Ingredients
- 1 large sweet potato (roasted until soft) Adds significant body and creaminess.
- 1 tbsp harissa paste Adjust to heat preference.
- 1 tbsp Greek yogurt or sour cream Provides a creamy finish.
- 1 tsp lemon zest Adds an extra burst of citrus.
- 1 tbsp olive oil Lends a luscious mouthfeel.
- to taste salt & pepper For seasoning.
Onion and Mushroom Dip Ingredients
- 1 large onion (thinly sliced) Adds sweet and caramelized depth.
- 200 g mushrooms (cremini or mixed, chopped) Contributes umami flavor.
- 1 tbsp butter Enhances overall taste.
- 1/2 tsp balsamic vinegar Adds acidity and sweetness.
- to taste salt, pepper & thyme Classic seasonings.
- 1 tbsp cream cheese or mascarpone (optional) For an ultra-smooth texture.
Instructions
Preparation
- Wrap the beets and sweet potatoes in aluminum foil, then roast them at 200°C (390°F) for 45 to 60 minutes until fork-tender. Allow them to cool before peeling.
Beet Dip
- In a food processor, combine roasted beets, garlic, tahini, lemon juice, cumin, salt, and pepper. Blend until ultra-smooth, adding a drizzle of olive oil at the end. Dust with smoked paprika if desired.
Sweet Potato Dip
- Scoop out the flesh of the roasted sweet potato and add it to the food processor. Blend with harissa, yogurt (or sour cream), lemon zest, olive oil, salt, and pepper. Adjust spice level as needed.
Caramelized Onion and Mushroom Dip
- In a skillet, sauté sliced onions in butter and oil over low heat for 20 to 30 minutes until caramelized.
- Add chopped mushrooms and fresh thyme, cooking until they darken and soften. Deglaze with balsamic vinegar.
Blend the Mixture
- In a food processor, pulse the onion-mushroom mix with cream cheese if using, plus salt and pepper to taste. This dip can be served warm or chilled, garnished with fresh herbs or flaky sea salt.
Notes
Roasting enhances sweetness; consider roasting beets without peeling for easier handling. Adjust spice levels with more harissa or cayenne pepper as preferred. Garnish for flavor and visual appeal.