Beetroot Salad Dip With Greek Yogurt
A vibrant and creamy dip made with cooked beetroots and Greek yogurt, perfect for any gathering or as a healthy snack.
Ingredients
Main Ingredients
- 2 medium-sized beetroots, cooked and peeled Boiled until tender.
- 1 cup Greek yogurt Full-fat or low-fat, based on preference.
- 1 tablespoon lemon juice Freshly squeezed for best flavor.
- 1 clove garlic, minced Adjust based on taste preference.
- to taste Salt and pepper For seasoning.
- Fresh herbs for garnish (optional, like dill or parsley) For added color and flavor.
Instructions
Preparation
- If you haven't cooked the beetroots yet, boil them in water until tender (about 30-45 minutes). Allow them to cool before peeling.
- In a food processor, combine the cooked beetroots, Greek yogurt, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy.
- Give your dip a taste and adjust the seasoning, adding more salt, pepper, or lemon juice according to your preference.
- Transfer the dip to a serving bowl, drizzle with olive oil on top, and sprinkle with fresh herbs for garnish.
Notes
Serve with raw veggies, crackers, or pita bread. Store in an airtight container for up to 3 days or freeze for up to a month. Add cumin or smoked paprika for flavor variations.