Beetroot Yoghurt Dip
Beetroot Yoghurt Dip

Beetroot Yoghurt Dip

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Beetroot Yoghurt Dip
Beetroot Yoghurt Dip Aisling Larkin
Prep Time: 10 minutes
Servings: 2


  • 500 g Irish Greek yoghurt
  • 200 g vac-packed beetroot finely blitzed
  • 1/2 tsp cumin
  • 1 clove garlic
  • 2 tbsp cider vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp pine nuts
  • Salt for seasoning


  • Blitz the beetroot until it is in small little pieces.
  • Add in all the other ingredients except for the yoghurt. Pulse until combined. Do not over-blitz.
  • Stir in the yoghurt. Cover and chill for at least 30 minutes until chilled.
  • Serving Suggestions:
  • Spread the beetroot yogurt dip on the base of a serving plate, and garnish with crumbled feta, olive oil, sea salt and dill.
  • Use as a dip for fresh crusty bread or spread the beetroot dip on the end of the platter. Sprinkle with hot smoked salmon, red onion, avocado chunks and fresh rocket.


Always use a strained Greek yoghurt or strain it yourself by sitting it in a sieve lined with a clean j cloth or kitchen towel. Allow all the watery liquid to drain into the jug below.
Pat the beetroot dry after blitzing if it is very watery.

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