Purple Beet Walnut Dip

by | Oct 7, 2025 | Recipes

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The Prettiest Potion on Your Halloween Table

If you’re the kind of Halloween host who wants something chic and a little spooky (no plastic spiders required), this Purple Beet Walnut Dip is your moment. Vibrant, jewel-toned, and hauntingly good — it’s basically the grown-up version of purple slime, only it tastes like earthy roasted beets, creamy dill, and a touch of honeyed brightness.

It’s the kind of thing that makes your snack table look like it’s wearing lipstick.

Party Trick

This dip holds beautifully for up to 4 days in the fridge — perfect for prepping ahead of your Halloween soirée. Serve it alongside your Black Hummus for a moody dip duo that’s equal parts witchy and sophisticated.

Style It Pretty

For an extra touch, serve this beet dip in a matte black bowl with gold spoons and a few sprigs of dill “crawling” over the rim. It’s giving haunted forest goddess — and we’re here for it.

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Purple Beet Walnut Dip

  • Author: Jennifer Richmond
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Ingredients

Scale

  • 3 medium cooked beets, roasted or otherwise, peeled

  • 1/3 cup toasted walnuts

  • 1 garlic clove, finely minced

  • 4 teaspoons red wine vinegar

  • Juice of 1 lemon

  • 2 teaspoons honey

  • 1/3 cup extra virgin olive oil, plus more to garnish

  • 1/2 teaspoon fine sea salt

  • 1/2 teaspoon ground za’atar (optional but fabulous)

  • 3/4 cup full-fat sour cream or yogurt

  • 2 tablespoons chopped fresh dill

  • 1/4 teaspoon freshly ground black pepper

Instructions

  • In a blender or food processor, combine roasted beets, walnuts, garlic, vinegar, lemon juice, and honey.

  • Blend to combine, then slowly drizzle in the olive oil while blending.

  • Season with salt and za’atar (if using), then blend until smooth. Taste and adjust seasoning — more lemon if you want tang, more honey if you want sweet.

  • Fold in the sour cream just partially — you want those pretty marbled streaks of white and magenta.

  • Spoon into a shallow bowl and swirl with extra olive oil.

  • Finish with dill, black pepper, and a pinch of flaky salt.

 

  • Serve with crackers, pita, or an assortment of eerie purple-hued veggies (hello, purple carrots).

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