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Beetroot Dip Recipe

Beetroot Dip Recipe

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 10
Difficulty Easy

Rating (click to rate)

3.8 based on 19 ratings.

Ingredients

  • 4 Beetroots
  • 3 tbsp Olive Oil good quality
  • 2 tsp Crushed Garlic
  • 2 tbsp Lemon Juice
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Paprika
  • 1/4 tsp Chilli Powder (optional)
  • 250 ml Greek Yoghurt
  • Salt To Taste

Nutrition Information

Qty per
14g serve
Qty per
100g
Energy 337cal 2454cal
Protein 0.06g 0.41g
Fat (total) 7.1g 52g
 - saturated 1.34g 9.75g
Carbohydrate 0.49g 3.55g
 - sugars 0.47g 3.39g
Dietary Fibre 0.41g 2.97g
Sodium 0.28mg 2.03mg

Nutritional information does not include the following ingredients: Beetroots, Chilli Powder , Greek Yoghurt, Salt to taste

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Beetroot Dip is super easy to make. It’s a veggie dip that even the veggie haters will like!

The colour of this Beetroot Dip is so eye-catching and bright. And to make things even better, it is great for parties, snacks and everything in-between!

It is perfect for crackers and tortillas, but you can also dip any food you find is a perfect match. Your guests will love it! You should definitely give it a go! It’s a must-try!

This recipe makes 8 servings and can be made a day or two in advance. Keep it sealed in the fridge until needed.

Beetroot Dip Recipe

Method

  1. Preheat oven to 180°C.

  2. Peel beetroot and cut into small (2cm) dice, put into a bowl and drizzle over 1 tablespoon extra virgin olive oil and toss so the beetroot is coated with the oil.

  3. Scatter the beetroot over an oven tray and bake for 20-30 minutes, until soft.

  4. Remove from the oven and let the beetroot cool down a while.

  5. Place the cooled beetroot into a food processor and add the garlic, spices, lemon juice, yogurt, salt, the rest of the olive oil, the chilli and blend to a puree.

Recipe Hints and Tips:

  • Beetroot Dip Recipe is not suitable to freeze.
  • Serve your beetroot dip with crackers or deep fried tortillas.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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