AIP Friendly Roasted Beet & Garlic Dip
This vibrant, jewel-toned dip is earthy and sweet from slow-roasted beets, with a silky body that comes from blended coconut cream rather than any dairy or legume-based ingredient. Roasting the beets and garlic together in a foil packet concentrates their natural sugars and mellows the garlic into something almost buttery, which gives the finished dip a depth that tastes far more complex than the ingredient list suggests. Ground turmeric and ginger add a gentle warmth and a gorgeous golden undertone to that deep magenta base. The whole thing comes together in a food processor in minutes once the roasting is done, making it an easy recipe to prep ahead for the week. For anyone navigating the autoimmune protocol, dips and spreads can be a real minefield — most store-bought options contain nightshades, seed-based oils, or other off-limits ingredients — but every single component here clears those hurdles cleanly. Serve it with sliced cucumber, roasted root vegetables, or anything else you're dipping that day, and finish with a drizzle of olive oil and fresh parsley for a presentation that looks genuinely impressive. This recipe makes six servings, so it's just as practical for meal prep as it is for a gathering.
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Learn more →Ingredients
6 servings
- 1 lb medium beets (about 3–4 beets), scrubbed
- 3 tbsp olive oil, divided
- 4 cloves garlic, unpeeled
- 3 tbsp full-fat coconut cream
- 2 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 tsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets and unpeeled garlic cloves on a large sheet of aluminum foil. Drizzle with 1 tbsp of the olive oil and wrap the foil tightly into a sealed packet. Set the packet on a baking sheet.
- 2
Roast until the beets are completely tender when pierced through the center with a paring knife, 40–50 minutes depending on size. Remove from the oven and open the foil packet carefully — steam will escape. Let the beets and garlic cool in the open packet for 10 minutes, until cool enough to handle.
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