Creamy Beet & Yogurt Dip

1. 1
   prep

   Preheat the oven and prepare the beets.

   Preheat the oven to 400°F (200°C). Wrap the scrubbed beets individually in aluminum foil, sealing the edges to trap steam. Place them on a baking sheet.

2. 2
   roast · ~50 min

   Roast the beets until fork-tender.

   Roast the foil-wrapped beets in the preheated oven for 45-50 minutes, or until a sharp knife easily slides through the center. Remove from the oven and let them cool completely inside the foil. The steam will help loosen the skins.

   TIPDon't unwrap until cool — the trapped steam makes peeling effortless.
3. 3
   prep

   Peel and roughly chop the cooled beets.

   Once the beets are cool enough to handle, use a paper towel to gently rub off the skins. The skins should slip right off. Roughly chop the peeled beets into 1-inch chunks.

4. 4
   mix

   Blend the beet mixture until smooth.

   1.Place the chopped beets, chopped garlic, lemon juice, olive oil, ground cumin, salt, and black pepper into a food processor.

   2.Pulse a few times to break down the beets, then scrape down the sides.

   3.Process continuously for 1-2 minutes until the mixture is as smooth as possible.
5. 5
   mix

   Fold in the yogurt by hand.

   Transfer the beet puree to a medium bowl. Add the chilled yogurt and fold gently with a spatula until completely combined and uniformly pink. Avoid over-mixing to keep the dip light and creamy.

   TIPHand-folding preserves the yogurt's creamy texture instead of making it runny.
6. 6
   rest · ~30 min

   Chill to let the flavors meld.

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This resting time allows the garlic and cumin to mellow and the flavors to deepen. The dip thickens further as it chills.

   TIPOvernight chilling is even better — the flavor transforms beautifully.
7. 7
   garnish

   Garnish and serve.

   Transfer the chilled dip to a serving bowl. Use the back of a spoon to create a gentle swirl on top. Drizzle with a little extra virgin olive oil and scatter the freshly chopped dill over the surface. Serve with pita chips, crackers, or vegetable sticks.

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