This vibrant Beetroot & Yogurt Dip is a quick, wholesome, and flavorful addition to any meal.
Packed with protein from Greek yogurt, fiber from fresh beets, and healthy fats from olive oil and pine nuts, it’s both nourishing and satisfying.
Naturally low in carbs and saturated fat, this easy-to-make dip is perfect for everyday snacking, meal prep, or entertaining guests with minimal effort.
20-Minute Creamy Beetroot Yogurt Dip
Equipment
- 1 Medium saucepan (for boiling beets)
- 1 Food processor or chopper
- 1 large mixing bowl
- 1 spoon or spatula
Ingredients
- 2 cups 500 g Greek yogurt
- 3 medium beetroots ≈200 g
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- 1 –2 garlic cloves pressed or finely chopped
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon pine nuts
- Salt to taste
Instructions
- Prepare the Beets: Start by thoroughly washing and scrubbing the beetroots to remove any dirt. Peel the beets carefully using a vegetable peeler, taking care not to waste too much of the flesh. Trim off the stems and root ends. Once peeled, cut the beets into evenly sized chunks to ensure uniform cooking.
- Boil the Beets: Place the beet chunks in a medium saucepan and cover them with water. Add a pinch of salt to the water to enhance the beet’s natural flavor. Bring the water to a gentle boil over medium-high heat, then reduce the heat slightly to maintain a simmer. Cook the beets for about 5–10 minutes until they are tender but still firm enough to retain their shape. You can test doneness by inserting a fork—it should slide in easily.
- Cool and Chop the Beets: Drain the cooked beets and allow them to cool slightly so they are easier to handle. Once cooled, transfer the beets to a food processor or chopper. Pulse a few times until the beets are coarsely chopped; you want small, slightly chunky pieces rather than a completely smooth puree, which adds texture to the dip.
- Combine the Base Ingredients: In a large mixing bowl, add the Greek yogurt as the creamy base of your dip. Pour in the coarsely chopped beets. Add the finely chopped dill, pressed or minced garlic, vinegar, and olive oil. These ingredients will balance the natural sweetness of the beets with a tangy, savory flavor profile.
- Add Nuts and Seasoning: Gently fold in the pine nuts to add crunch and subtle nutty flavor. Season the mixture with salt to taste. Take your time to fold all the ingredients together using a spatula or large spoon, ensuring the beets, yogurt, herbs, and nuts are evenly combined without crushing the beet chunks too much.
- Chill and Let Flavors Meld: Cover the bowl with plastic wrap or transfer the dip to an airtight container. Place it in the refrigerator for at least 10–30 minutes. Chilling allows the flavors to blend and intensify, creating a more harmonious taste. While optional, letting it rest longer will deepen the flavor complexity.
- Serve and Enjoy: Before serving, give the dip a gentle stir to re-incorporate any ingredients that may have settled. Transfer to a serving bowl and garnish with a few extra pine nuts or a small sprinkle of dill for presentation. Serve with warm bread, crisp vegetables, crackers, or alongside grilled meats for a refreshing, nutrient-packed appetizer or snack.
Notes
- For a vegan or dairy-free version, substitute Greek yogurt with coconut milk yogurt or almond-based yogurt.
- Adjust the garlic quantity based on your preference; a single clove provides subtle aroma, while two cloves offer a stronger punch.
- If beets are unavailable fresh, you can use pre-cooked or roasted beets, just chop them into small pieces before mixing.
- For added texture and flavor, lightly toast the pine nuts in a dry pan for 2–3 minutes until golden brown before adding to the dip.
- This dip can be prepared in advance and stored in the fridge, making it ideal for meal prep or entertaining guests.
Chef’s Secrets: Enhance Flavor And Texture
The key to a perfectly balanced Beetroot & Yogurt Dip is layering flavors.
Start by lightly boiling or steaming the beets rather than overcooking them—this preserves their natural sweetness and bright color.
Mixing the yogurt and beet chunks gently ensures the dip remains creamy without turning mushy.
Fresh herbs, like dill, elevate the aroma, while a splash of vinegar or lemon juice adds brightness.
For extra depth, try roasting the beets to bring out a caramelized sweetness, which pairs beautifully with the tangy yogurt base.
Serving Suggestions: Creative Ideas And Pairings
This dip is extremely versatile and can complement a wide range of dishes.
Serve it as a colorful appetizer with crackers or warm bread, or as a healthy side to grilled chicken, fish, or roasted vegetables.
For a light snack, pair it with sliced cucumbers, carrot sticks, or bell peppers.
You can even layer it in a Mediterranean-style platter alongside hummus, olives, and feta for an impressive party spread.
Garnishing with fresh herbs or pine nuts adds a visual and textural appeal, making it both delicious and Instagram-worthy.
Storage Tips: Keep Dip Fresh Longer
Store leftover dip in an airtight container in the refrigerator to maintain its creamy texture and vibrant color.
It will stay fresh for up to 4 days, but try to consume it sooner for the best flavor.
Avoid freezing, as the yogurt may separate when thawed, affecting the dip’s texture.
Before serving again, give it a gentle stir and, if needed, adjust the seasoning with a pinch of salt or a few drops of olive oil.
For travel or picnics, keep it chilled in a cooler to ensure freshness.
Frequently Asked Questions
1. Can I use cooked beets from a can?
Yes! Canned or pre-cooked beets work well in this dip. Just drain them, rinse to remove excess liquid, and chop them before combining with the yogurt and other ingredients.
2. How can I make this dip spicier?
Add a small pinch of cayenne pepper or a few drops of hot sauce when mixing. Roasted garlic can also add a gentle warmth without overpowering the natural beet flavor.
3. Is it possible to make this dip ahead of time?
Absolutely. Prepare the dip and refrigerate for up to 4 days. Allow it to chill for at least 10–30 minutes before serving to let the flavors fully meld together.
4. Can I replace pine nuts with other nuts or seeds?
Yes, almonds, walnuts, or sunflower seeds make great alternatives, adding texture and nutty flavor. Toasting them lightly enhances their aroma and crunch.
5. How do I keep the dip from turning watery?
Drain excess water from the beets before combining with yogurt. Avoid over-processing in the food processor—pulse lightly to maintain small chunks, which helps keep the dip thick and creamy.
