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.
Preheat oven to 180°C.
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.
Scatter the beetroot over an oven tray and bake for 20-30 minutes, until soft.
Remove from the oven and let the beetroot cool down a while.
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.