Coagulated Blood Dip

Coagulated Blood Dip

This creepy Halloween dip is bound to make an impression. Made with beets, it’s a deep, dark red in color, it’s thick and strange-looking… and it tastes really good. If you’re health-conscious, it’s also pretty darned healthy. Maybe not a dip that kids will go nuts over, but the adults I serve it to always love this dip with toasted pita wedges and crudites. It always surprises everybody –including people who think they don’t like beets– with how great it tastes.

This disgusting Halloween recipe is also an easy one. I simply buy pre-roasted, peeled beets and use those. The hard (and messy) part is done.

To make this dip look even more gory, garnish it with radish eyeballs or severed fingers and serve it in a creepy dish.

Coagulated Blood Dip

6-8 medium beets, cooked, peeled, and coarsely chopped
2 cloves garlic, chopped
1/3 C. extra virgin olive oil
2 tbsp. tahini
3 tbsp. fresh mint leaves, minced (or to taste)
2 tsp. red wine vinegar
1/2 medium lemon, juice of
sea salt, to taste
freshly ground black pepper, to taste


1. In a large food processor, combine the chopped beets, garlic, olive oil, and tahini. Process until mostly smooth.

2. Transfer to a serving bowl.

3. Stir in the chopped mint, vinegar, lemon juice, and salt and pepper to taste.

4. Cover and refrigerate at least an hour before serving, and up to 24 hours.