This healthy and tasty beetroot dip is packed full of flavour and takes only 5 minutes to prepare... in just one easy step!
Add this bright and colourful dip to your next antipasto platter or mezze board and serve with your favourite meats, cheeses and breads.
Alternatively, you can serve it as a simple and nutritious dip with carrot, cucumber and capsicum veggie sticks (a great option for school lunch boxes too).
Looking for the perfect party dip? Whether it's my tzatziki dip, hummus dip, Mexican layered dip, spinach cob loaf, or this Turkish beetroot dip, there's a dip to suit every taste and craving!
See my Serving Suggestions below for more ideas using this creamy beetroot dip.
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Why You're Going To Love Beetroot Dip
This beetroot dip recipe works perfectly on a simple platter surrounded by crackers, crostini and breads, as well as with my favourite four 'C's' - carrot, celery, capsicum and cucumber sticks!
- Ready to serve in just 5 minutes - no chilling required!
- Healthy - made with greek yoghurt and nutrient rich beetroot.
- Party perfect - it's great to offer a healthy option as a party food, and even just served with crackers and veggie sticks, your platter will feed a crowd.
- Kid-friendly - a great 'hands on' experience for little ones, as well as a healthy lunch-box or after-school snack.
- So much cheaper than store bought dips - you know exactly what's in it, and homemade always tastes the BEST!
- Easy instructions for both Thermomix beetroot dip (and conventional method) are included in the recipe card at the bottom of the post - literally blitz and serve!
What You Need
If you're lucky enough to have your own veggie garden, beetroot are incredibly easy to grow, but fortunately, for the rest of us, we can simply purchase already cooked tinned or vacuum sealed baby beets at the supermarket.
Note: Do not use raw beetroot for this recipe.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Baby beetroot - readily available either tinned or jarred - or vacuum sealed (found in the fresh veggie area of the supermarket). Alternatively you can cook your own - see FAQs below.
- Greek yoghurt - adds texture and flavour to this dip, and has less sugar than regular yoghurt.
- Garlic - you can use either store bought minced garlic (my easy option!) or mince a clove of garlic yourself.
- Lemon juice - fresh, if you have lemons on hand, or store bought lemon juice.
- Ground cumin - has a warm, earthy flavor and aroma, and is one of the most popular spices, commonly used in Latin American, Middle Eastern, North African, and Indian cuisines.
- Ground coriander - made from ground coriander seeds. You'll often see ground cumin and coriander paired together in savoury dishes as they complement each other so well.
- Salt & pepper - to season.
Equipment Required
Either a food processor or Thermomix are all that's required for this super easy beetroot dip.
Step By Step Instructions
Would you believe that there's only one step required to make Beetroot Dip!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Blend All Ingredients
Drain the baby beets well.
Place all ingredients in your food processor or Thermomix and mix until smooth and combined.
Place beetroot dip into a favourite bowl to serve.
I like to sprinkle a little dukkah or a mix of chopped nuts and seeds over the top - see my serving suggestions.
Serving Suggestions
This is such a delicious and versatile beetroot yoghurt dip!
Serve it like this:
- Sprinkle with a little dukkah on top for decoration, another option is chopped pistachios and a sesame and poppy seed mix;
- Simply serve with a selection of crackers and veggie sticks - great in lunch boxes too!
- Surround a bowl of colourful beetroot dip with crunchy tortilla chips;
- As part of an antipasto platter with grilled eggplant, crusty breadstick or crostini, olives, salami and a sharp cheese;
- On a mezze board with other dips such as baba ghanoush and hummus, pita bread, marinated feta, stuffed vine leaves, pistachios and dried figs;
- Serve as a condiment with grilled or barbequed chicken and other meats.
Expert Tips
- This beetroot dip can be made ahead of time and can be stored in an airtight container in the fridge for up to a week.
- Purchase store bought tinned or jarred baby beets, or vacuum sealed (from the fresh veggie section) from the supermarket. Alternatively you can cook fresh baby beetroot yourself - see FAQ's.
- Serve beetroot dip at room temp (remove from the fridge 20 minutes before serving).
- Sprinkle with a little dukkah or chopped nuts and seeds on top, for decoration.
- Beetroot dip makes the BEST lunchbox snack with some crackers and veggie sticks! Just pack the lunchbox in a cooler bag or with an icepack to keep it fresh.
FAQs
Trim off the remaining stem and taproot from the washed baby beets. Place in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer until fork-tender, 20 to 30 minutes for baby beets, or up to 45 minutes to 1 hour for larger beets. The skins will rub off easily once cool enough to handle.
Both yoghurts are fermented dairy products that contain probiotics ('good' bacteria), and are a high source of calcium, magnesium, and potassium.
Greek yoghurt has more protein and less sugar than regular yoghurt. Greek yoghurt is usually a thicker consistency and tastes slightly sour as it's more rigorously fermented and strained of the whey.
Both are served before a meal and feature a variety of appetisers, but they come from different cultures. Mezze is common in Middle Eastern and Mediterranean cuisine and includes dips like hummus, feta, olives, fruits, and pita bread. Antipasto is Italian, offering cured meats, cheeses, marinated veggies, and bread to stimulate the appetite.
Related Recipes
If you're looking for more healthy snacks and light meals, why not try some of these popular recipes:
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Beetroot Dip
Ingredients
- 450 g tin baby beetroot drained
- 250 g (1 cup) greek yoghurt thick and plain
- 1 teaspoon minced garlic or 1 clove, minced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and pepper to season
Instructions
- Place all of the ingredients into a food processor. Mix until smooth and combined. If using a Thermomix: Mix for 5 seconds, Speed 6. Scrape down the sides of the bowl and repeat until combined.
- Serve with crackers, veggie sticks or tortilla chips.
Notes
- This dip can be made ahead of time - store in refrigerator for up to a week.
- Purchase store bought tinned or jarred baby beets, or vacuum sealed (from the fresh veggie area) from the supermarket. Alternatively you can cook fresh baby beetroot yourself.
- Serve at room temp (or remove from the fridge 20 minutes before serving).
- Sprinkle with a little dukkah on top for decoration.
- Store beetroot dip in an airtight container in the fridge for up to a week.
- Beetroot dip makes the BEST lunchbox snack with some crackers and veggie sticks! Just pack the lunchbox in a cooler bag or with an icepack to keep it fresh.
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