Beetroot Dip with Garlic and Walnuts | Creamy & Vibrant with Real Greek Yoghurt
- Total Time: 10 minutes
- Yield: 10 1x
Description
This beautiful beetroot dip is a delicious, creamy appetiser that blends cooked beetroot with full-fat Greek yoghurt, fresh garlic, extra virgin olive oil, and chopped walnuts. It’s an eye catching colourful dish perfect for mezze platters, summer lunches, parties or healthy snacking. The real Greek yogurt brings a rich, tangy creaminess that balances the earthy beetroot and bold garlic. A splash of lemon juice adds freshness, and the crunchy walnuts give it the perfect texture. Beetroot can often be a slightly boring ingredient, despite it being packed with healthy benefits.
Quick to prepare, naturally gluten free, and packed with nutrients, this beetroot and yoghurt dip makes a fantastic addition to grazing boards or picnic spreads. It’s great as a dip with pitta bread, crackers, or fresh vegetables… plus it only takes minutes to whip up.
Ingredients
(This is a party size batch so please feel free to halve the ingredients)
- 4 medium beetroot, cooked and peeled (approx. 400-500g)
- 240g full-fat Greek yogurt (authentic Greek, not Greek-style)
- 2 garlic cloves, finely crushed
- 2 tablespoons extra virgin olive oil, plus extra to garnish
- 30g chopped walnuts, plus extra to garnish
- Sea salt, to taste
- 1 tablespoon fresh lemon juice
Instructions
In a large bowl, mix the full-fat Greek yoghurt with crushed garlic, olive oil, lemon juice, and a good pinch of sea salt.
Crush the beetroot until fairly smooth in a food processor, hand blender or hand masher.
Add this to the yoghurt mixture. Fold in the chopped walnuts. Spoon into a serving bowl, top with more walnuts and a drizzle of olive oil. Chill before serving.
Notes
I have left this in a sealed container in the fridge and it has been fine for a few days.
- Prep Time: 10 Minutes
- Cook Time: 0 minutes
- Category: snack
- Method: no cook
- Cuisine: British