Holiday Dip: Beet Dip with Roasted Cauliflower & Delicata Squash Chips

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Last week I got to meet some of my Instagram friends in real life at The #TipsySassyGoodLife Fall Dip Party! From the Bloody Mary bar to Dip Pong, it was fun getting some holiday inspiration from all the Instagrammers who attended the event.

I wanted to make a dip that felt warm with lots of color. It’s an easy dip that can be prepared even a night or two before!


  • 4-5 red beets, roasted
  • 1 cup of Greek yogurt
  • 2 garlic cloves
  • Olive oil
  • Salt and pepper
  • Lemon juice

1. Blend all ingredients and add salt and pepper to taste. Squeeze half a lemon to brighten up!
2. Serve with delicata squash chips. To make the chips, slice squash using a mandolin and
toss in olive oil with salt and pepper. Bake for 20-30 minutes at 350F continually turning
chips until crispy. Save the seeds & roast to add some texture to the dip!
3. Top dip with squash seeds, goat cheese crumbles (I used Cypress Grove Purple Haze; the lavender & pollen add another layer of flavor) & parsley for garnish.

For all the #TipsySassyGoodlife dips, head over to The TipsyHousewife’s blog:

Photo by @angelagarbotphotography

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