Creamy Beetroot & Yogurt Dip
A stunning magenta-hued dip that's as beautiful as it is delicious. Earthy roasted beetroot blended into thick, creamy yogurt with a whisper of garlic and a bright squeeze of lemon. Perfect for scooping with pita chips, spreading on toast, or as a vibrant side to grilled meats. Ready in minutes with just a handful of ingredients.
For 4 servings
- prep
Roast the beetroot if not pre-roasted.
If using raw beetroot, wrap each one in foil and roast at 200°C (400°F) for 45-60 minutes until fork-tender. Let cool completely, then peel. For a quicker option, steam peeled and chopped beetroot for 15 minutes until soft.
TIPRoasting concentrates the beetroot's natural sweetness — it makes a big difference in the final dip. - prep
Prepare the hung yogurt.
Place the yogurt in a muslin cloth or fine sieve set over a bowl. Let it drain for 30 minutes in the refrigerator until thick and creamy. This removes excess whey and prevents a watery dip.
- mix · ~1 min
Blend the beetroot into a smooth puree.
Chop the cooled, peeled beetroot into chunks. Add to a blender and pulse until you get a smooth, thick puree. Scrape down the sides as needed.
- mix · ~2 min
Combine all ingredients.
1.In a mixing bowl, add the hung yogurt and beetroot puree.2.Add minced garlic, lemon juice, salt, black pepper, and cumin powder.3.Whisk everything together until smooth and evenly pink. - rest · ~15 min
Chill before serving.
Cover the bowl and refrigerate for at least 15 minutes. This allows the flavors to meld together.
TIPThe dip tastes even better the next day. Make it ahead if you can. - garnish · ~1 min
Garnish with olive oil, mint, and a pinch of cumin.
Transfer to a serving bowl. Use the back of a spoon to create a swirl on top. Drizzle with olive oil, scatter fresh mint leaves, and add a final pinch of cumin powder.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast beetroots until fork-tender to concentrate their natural sweetness for a deeper flavor.
- 2Drain yogurt for at least 30 minutes to avoid a watery dip; the thicker the yogurt, the creamier the result.
- 3Let the dip rest in the fridge for at least 15 minutes — flavors meld and improve overnight.
- 4Blend beetroot into a smooth puree before mixing to ensure a uniform, silky texture without lumps.
- 5Use fresh lemon juice rather than bottled; its brightness balances the earthy beetroot and garlic.
Adapt it for your goals.
Herb-infused
Add a handful of fresh dill or coriander leaves while blending for an herby lift that brightens the earthy beetroot.
low fatLow-fat
Use low-fat Greek yogurt (hung as directed) and skip the olive oil drizzle to reduce calories while keeping the creamy texture.
spicySpicy
Add ½ teaspoon of red chili flakes or a small green chili (destemmed) to the blender for a gentle heat that contrasts with the sweet beetroot.
nuttyNutty
Blend in 2 tablespoons of toasted walnuts or sesame seeds for added richness and a subtle crunch.
Why this is on our healthy list.
Rich in Antioxidants
Beetroot contains betalains, powerful antioxidants that support cellular health and reduce inflammation.
Good Source of Probiotics
The thick yogurt provides live cultures that promote a healthy gut microbiome and aid digestion.
Low in Calories
This dip is naturally light and made with wholesome ingredients, making it a satisfying yet low-calorie snack or side.
Supports Heart Health
Beetroot is a natural source of nitrates, which can help support healthy blood pressure and circulation.
Frequently asked questions
Yes, but drain and pat them dry to remove excess moisture. Roasting fresh beetroot gives a deeper flavor, so it's preferred.
