Persian Yogurt Beet Dip
A quick and colorful Persian yogurt beet dip that’s creamy, protein-rich, and packed with fiber. Topped with walnuts and parsley, this no-cook spread is perfect for snacks, appetizers, or meal prep.
Equipment
- 1 Medium mixing bowl
- 1 microplane or grater
- 1 spoon for mixing
- 1 serving bowl
- 1 airtight container (for storage)
Ingredients
Ingredients List:
- 1 cup cooked beets peeled and finely grated
- 2 ½ cups plain whole milk yogurt
- 1 tsp kosher salt
- 1 clove garlic grated or minced
Topping:
- 2 tbsp walnuts chopped
- 2 tbsp fresh parsley chopped
Instructions
- Beet Preparation: Start by selecting your cooked beets. You can use pre-cooked store-bought beets or cook fresh ones from scratch. If cooking fresh, wash them thoroughly under running water to remove any dirt. Place them in a medium pot, cover with water by about 2 inches, and bring to a gentle boil over medium-high heat. Reduce the heat to a simmer, cover, and cook for 30 to 60 minutes until the beets are tender when pierced with a fork. Once done, drain the water and allow the beets to cool completely. Peel the beets carefully, removing the skin either by hand or with a paring knife.
- Beet Mashing or Grating: Once peeled, finely grate the beets using a microplane or box grater. Alternatively, you can mash them with a fork or potato masher until smooth. The goal is to create a uniform texture so that the dip will be creamy and evenly mixed. Place the prepared beets in a medium-sized mixing bowl, ensuring there are no large chunks remaining.
- Yogurt Mixing: Measure 2 1/2 cups of plain whole milk yogurt and add it to the bowl with the grated beets. Whole milk yogurt is recommended for its rich, creamy texture, but low-fat or plant-based plain yogurt can also be used if preferred. Stir the yogurt and beets together gently but thoroughly using a spoon or spatula until the mixture is smooth and evenly combined.
- Seasoning and Garlic Addition: Add 1 teaspoon of kosher salt to the bowl. For garlic, grate 1 clove using a microplane or finely mince it and then fold it into the mixture. If you prefer a milder flavor, substitute with 1/2 teaspoon of garlic powder. Mix the dip thoroughly so that the garlic and salt are evenly distributed throughout the yogurt and beet mixture. Taste and adjust seasoning if necessary.
- Refrigeration and Flavor Infusion: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld together, creating a balanced and aromatic dip. Chilling also thickens the texture slightly, making it perfect for spreading or dipping.
- Topping Preparation: While the dip chills, chop 2 tablespoons of walnuts into small, bite-sized pieces. Wash and finely chop 2 tablespoons of fresh parsley. These toppings not only enhance the presentation but also add a pleasant crunch, fresh aroma, and extra nutrients to the dip.
- Serving the Dip: After the dip has chilled, transfer it to a serving bowl. Sprinkle the chopped walnuts evenly over the top, followed by the fresh parsley. The contrast of the bright pink beet dip with the green parsley and golden walnuts makes it visually appealing and appetizing.
- Storage and Make-Ahead Tips: If you have leftovers, transfer them to an airtight container and store in the refrigerator for up to three days. Stir the dip well before serving to recombine any separated liquid. You can also prepare this dip a day in advance, which allows the flavors to deepen and makes it a convenient make-ahead option for parties or meal prep.
Notes
- Using pre-cooked beets is a huge time-saver, but cooking them fresh allows for maximum flavor and natural sweetness. When cooking fresh beets, make sure not to overcook; they should be tender yet firm to retain their vibrant color.
- Whole milk yogurt provides the creamiest texture and richest flavor, but low-fat or plant-based plain yogurt works well too if you prefer a lighter or dairy-free option.
- Grating the beets finely ensures the dip is smooth and easy to spread. Coarsely chopped beets can make the texture chunky, which may still be enjoyable but changes the mouthfeel.
- The dip can be made up to 24 hours in advance. Refrigerating it not only improves flavor infusion but also makes it convenient for meal prep or entertaining.
- For a milder garlic flavor, swap fresh garlic for garlic powder, adjusting to taste.
