Beetroot Dip RecipeSo eye-catching!

This delicious Beetroot Dip recipe is great for parties, snacks and everything in-between. Cooking time: 20 – 30 minutes. You and your guests will love it!

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

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4.0 based on 18 ratings, click to rate


  • 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

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  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.


Thank you to Beverley Jones for submitting this beetroot dip recipe!

Recipe Hints and Tips:

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

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