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.

Purple Beet Walnut Dip
Ingredients
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3 medium cooked beets, roasted or otherwise, peeled
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1/3 cup toasted walnuts
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1 garlic clove, finely minced
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4 teaspoons red wine vinegar
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Juice of 1 lemon
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2 teaspoons honey
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1/3 cup extra virgin olive oil, plus more to garnish
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1/2 teaspoon fine sea salt
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1/2 teaspoon ground za’atar (optional but fabulous)
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3/4 cup full-fat sour cream or yogurt
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2 tablespoons chopped fresh dill
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1/4 teaspoon freshly ground black pepper
Instructions
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In a blender or food processor, combine roasted beets, walnuts, garlic, vinegar, lemon juice, and honey.
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Blend to combine, then slowly drizzle in the olive oil while blending.
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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.
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Fold in the sour cream just partially — you want those pretty marbled streaks of white and magenta.
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Spoon into a shallow bowl and swirl with extra olive oil.
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Finish with dill, black pepper, and a pinch of flaky salt.
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Serve with crackers, pita, or an assortment of eerie purple-hued veggies (hello, purple carrots).
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