Avocado-Beet Dip Recipe for Babies and Toddlers
When it comes to baby-led weaning, I am all about dips. They’re an easy way to introduce new flavors and big nutrition into your baby’s diet. Your little one can use steamed veggies (like carrot sticks or broccoli florets) or toast strips as a vehicle for the dip. But don’t be surprised if your baby prefers using her fingers!
Dips don’t have to be complicated. Just two or three ingredients can make for a delicious and appealing dunk. I include five recipes in Baby-Led Feeding: First Hummus, Roasted Zucchini and White Bean Dip, Strawberry and Goat Cheese Spread, Sweet Potato Hummus, and this bright pink number.
If you’re already on the dip bandwagon, but looking for a new option try this easy recipe. It’s creamy thanks to the avocado and a beautiful magenta color courtesy of the beets. Your baby will get some healthy fats and fiber, plus an introduction to sweet, earthy beets.
When it comes to the beets, you can save time by buying the pre-cooked, vacuum-packed beets in your grocery store’s produce section. I like Love or Melissa’s. Or, peel and steam fresh beets on the stove-top or in the multi-cooker.
(From Baby-Led Feeding)
1 ripe avocado, halved, pitted, and peeled
4 oz. cooked beets (2 small)
1 teaspoon fresh lime juice
Coarsely chop the avocado and beets. Place them in a food processor, add the lime juice, and process until smooth. Serve with steamed vegetables for dipping or as a spread on toast or crackers.
Makes 3/4 cup (6 baby-sized portions)
Age it Up! If prepping this dip for toddlers, big kids, or grown ups add 1/2 tsp. kosher salt when processing. Taste and add more salt and/or lime juice to taste.
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Photo by Lauren Volo.