The Bright Pink Dip You'll Bring to Every Holiday Potluck

October 19, 2017

Did you know that October through November is peak raspberry season? That makes sweet-tart raspberries perfect for adding color and punch to fall dishes. This Thanksgiving, we've partnered with Driscoll's to brighten up the traditional holiday table.

I’ve long subscribed to the notion that fruits and vegetables of the same color generally compliment each other in both flavor and presentation. In Autumn, this can occasionally translate to white and beige foods…but not always! This spreadable dip uses both raspberries and beets to prove the point, and in technicolor. It’s a condiment to make any party feel celebratory, from the beginning of the meal to the end.

Roast an abundance of beets in advance to make this dip several times in one week; with all the ingredients on hand, you can whip up this spread in 10 minutes—all your potluck problems are solved!

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This rich combination of flavors is more sweet than savory but is versatile as an appetizer: spread onto lightly toasted crostini and garnish with fresh whole raspberries, slivered green onions, and toasted hazelnuts. It is also a bedazzling dip garnished with extra fresh raspberries and sliced fruit such as apples or pears for scooping up the earthy flavor of beet balanced with the brightness of berries and orange. Just make sure to squeeze a little fresh lemon over the sliced pomaceous fruits and toss before arranging to keep them from appearing brown and tired on the table.

If you’re entertaining at home, have this recipe made several days in advance for a no-brainer hors d’oeuvre. Keep a container of this dip ready to go in the fridge for last-minute party invites. And don’t forget to smear a little onto a slice of sourdough to make sure it’s just right before serving to your colleagues at the office party.

This dip also does double-duty as dessert: it’s a perfect filling for puff pastry tartlets. Simply blitz in one large egg to every 4 ounces of dip to give the filling some loft in the oven. Bejewel the baked tartlets with fresh raspberries, a sprig of herbs, and dust with a little powdered sugar for an easy but impressive feast finale. Your guests will think you are a brilliant wizard in the kitchen and will appreciate a little fresh fruit to lighten up the predictable holiday menu!

Raspberries are at peak freshness from October through November, so we've partnered with Driscoll's to bring you creative ways to brighten up the holiday table with sweet-tart raspberries this Thanksgiving.

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Sarah Owens

Written by: Sarah Owens

Sarah Owens is a New York City based cookbook author, baker, horticulturist, and instructor. She was awarded a James Beard for her first book Sourdough and released her second in August 2017 titled Toast & Jam with Roost Books. Sarah curates private dining events, cooks for public pop-up dinners, and teaches baking and preservation gobally. Her subscription and wholesale bakery is located seaside in Rockaway Beach where she also teaches the alchemy and digestive benefits of natural leavening.


Suzanne D. October 19, 2017
Hi Sarah, I'm sorry that this post didn't speak to you. We're always striving to deliver high-quality editorial and branded content. As a team, we also all engage in the comments regularly, so it's not unusual to see a comment like Zoe's following either our editorial or branded content. In any event, I hope that you find some other recipes on our site that you enjoy more. Thanks for reading.
SarahWarn October 19, 2017
This quite obviously advertising copy and neither the writing nor the content are up to Food52 standards. I feel like I'm reading Woman's Day. Surely Food52 could make sure promotional content for *raspberries* could be both appetizing and well-written. This is just amateur, right down to the "love it" comment from your Account Executive.