Go Back
To make Greek Beetroot Yogurt Dip, you need: - 2 medium-sized beetroots, roasted and peeled - 1 cup full-fat Greek yogurt - 2 tablespoons tahini - 1 tablespoon freshly squeezed lemon juice - 1 garlic clove, finely minced - Salt and freshly cracked black pepper, to taste - 1 tablespoon extra virgin olive oil (for drizzling) - Fresh dill or parsley, finely chopped (for garnish) If you want to switch things up, consider these substitutes: - Instead of full-fat Greek yogurt, you can use low-fat yogurt for fewer calories. - If tahini is not available, nut butter like almond or sunflower seed works well. - For lemon juice, you can use lime juice, which adds a different zest. - If you don’t like garlic, you can skip it or add garlic powder for a milder taste. - Fresh herbs like cilantro or mint can replace dill or parsley for a twist. Using high-quality ingredients makes a big difference in flavor. Choose organic beetroots for better taste and health benefits. Fresh Greek yogurt gives a creamy texture and rich taste. Extra virgin olive oil adds a lovely aroma and depth. Fresh herbs not only look great but also enhance the dip's flavor. When you select the best ingredients, you create a dip that is both delicious and satisfying. {{ingredient_image_2}} Start by roasting the beetroots. Preheat your oven to 400°F (200°C). Wrap each beetroot in aluminum foil. Place them on a baking sheet. Roast for 45 to 60 minutes. They are done when a fork easily pierces them. Allow them to cool for a bit. Once cool, peel off the skin. Chop the beetroots into bite-sized chunks. Next, it’s time to blend the dip. Grab a food processor and add the roasted beet chunks. Pour in the Greek yogurt, tahini, and lemon juice. Add the minced garlic, salt, and black pepper. Process everything until smooth and creamy. Scrape down the sides if needed. Taste the dip and adjust seasonings. Add more salt or lemon juice to fit your taste. Now, transfer the dip to a nice serving bowl. Drizzle a tablespoon of extra virgin olive oil on top. This adds flavor and makes it look great. Finally, sprinkle fresh dill or parsley over the dip for garnish. Serve it chilled or at room temperature. Enjoy it with pita bread, veggie sticks, or as part of a mezze platter! To get the right texture, start with roasted beetroots. Roasting helps them soften and sweeten. Once they cool, peel and chop them. Blend the beetroots with Greek yogurt and tahini until smooth. If the dip is too thick, add a splash of olive oil or lemon juice. Blend again to mix well. This way, you create a creamy dip that is easy to scoop. Taste your dip as you mix. If it needs more zing, add more lemon juice. For extra depth, try a bit more garlic or salt. Each ingredient plays a role in flavor. You can also add fresh herbs like dill or parsley right into the mix. This gives your dip a fresh taste and a nice green color. Presentation makes your dip more inviting. Use a nice bowl to serve it. Drizzle olive oil on top to add shine. Sprinkle chopped herbs for color and freshness. This not only looks good but also adds flavor. Serve it with colorful veggie sticks or warm pita bread. This makes your dish stand out at any gathering. Pro Tips Choose Fresh Beets: For the best flavor and vibrant color, select fresh and firm beetroots without blemishes. The fresher the beets, the more delicious your dip will be! Adjust Creaminess: If you prefer a creamier dip, feel free to add more Greek yogurt until you reach your desired consistency. This will also enhance the dip's richness. Experiment with Flavors: Don’t hesitate to customize the dip by adding spices like cumin or smoked paprika for a unique twist, or substitute the tahini with another nut butter for different flavor notes. Chill Before Serving: Allow the dip to chill in the refrigerator for at least an hour before serving. This enhances the flavors and makes for a refreshing snack! {{image_4}} You can easily switch up the flavors in your Greek Beetroot Yogurt Dip. Try adding spices like cumin, smoked paprika, or coriander. Each spice gives the dip a unique taste. Fresh herbs can also enhance the flavor. Chopped mint or basil can add a fresh twist. Mix and match to find your favorite blend. If you want a creamier dip, consider using sour cream or cream cheese. These options will make the dip richer. For a tangy touch, you can mix in some buttermilk. Each choice adds a different taste but still keeps that creamy texture. Experiment with these to find your perfect creamy base. You can make a dairy-free version of this dip too. Use plant-based yogurt made from almond or coconut. These options keep the dip creamy without dairy. For added creaminess, blend in some avocado or soaked cashews. This way, you can enjoy the dip without using any dairy products. To keep your Greek Beetroot Yogurt Dip fresh, store it in an airtight container. This step helps prevent moisture and odors from getting in. Make sure to let the dip cool completely before sealing it. If possible, place a piece of plastic wrap directly on the dip before sealing the lid. This extra layer keeps it even fresher. When stored properly in the fridge, this dip will last for about 3 to 5 days. Always check for any changes in smell or appearance before eating. If you notice any odd signs, it’s best to throw it out. Freshness is key to enjoying this tasty treat. You can serve the Greek Beetroot Yogurt Dip straight from the fridge. It tastes great cold or at room temperature. If you prefer it warm, gently reheat it in a saucepan over low heat. Stir often to avoid burning. However, I recommend serving it cold for the best flavor and texture. Yes, you can use canned beetroots. They save time and are convenient. Just rinse them well to remove excess salt. Cut them into smaller pieces for easier blending. However, roasted beetroots bring a deeper flavor. To spice up your dip, add a pinch of cayenne pepper. You can also mix in some chopped jalapeños. For a fresh kick, try adding crushed red pepper flakes. Taste as you go to find the right heat level for you. This dip is packed with nutrients. Beetroots are rich in fiber, vitamins, and minerals. Greek yogurt adds protein and probiotics for gut health. Tahini brings healthy fats and calcium. Overall, this dip is a tasty, healthy choice for snacks or meals. In this post, we explored important ingredients for your dip, focusing on quality and substitutes. I shared step-by-step instructions for making it, along with tips for the best texture and flavor. We also looked at fun variations and how to store the dip effectively. This dip is easy, tasty, and adaptable. Feel free to experiment and make it your own. Trust me, with these tips, your dip will impress everyone. Enjoy every delicious bite!

Greek Beetroot Yogurt Dip

A creamy and flavorful dip made with roasted beetroots and Greek yogurt, perfect for serving with pita or vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Greek
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 medium-sized beetroots, roasted and peeled
  • 1 cup full-fat Greek yogurt
  • 2 tablespoons tahini
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, finely minced
  • to taste Salt and freshly cracked black pepper
  • 1 tablespoon extra virgin olive oil (for drizzling)
  • to taste Fresh dill or parsley, finely chopped (for garnish)

Instructions
 

  • Roast the Beetroots: Begin by preheating your oven to 400°F (200°C). Take your beetroots, wrap each one individually in aluminum foil, and place them on a baking sheet. Roast them in the oven for about 45 to 60 minutes, or until they are tender enough to be pierced easily with a fork. Once fully roasted, allow them to cool slightly, then peel off the skin and chop into bite-sized chunks.
  • Blend the Dip: In a food processor, add the roasted beet chunks, Greek yogurt, tahini, lemon juice, minced garlic, salt, and black pepper. Process the mixture until it reaches a smooth and creamy consistency, scraping down the sides as necessary. Taste and adjust the seasoning, adding more salt or lemon juice if desired to suit your palate.
  • Transfer and Drizzle: Carefully transfer the beetroot dip to a charming serving bowl. For an extra touch of flavor and elegance, drizzle a tablespoon of high-quality olive oil over the top.
  • Garnish: To enhance the visual appeal and introduce a burst of freshness, sprinkle the chopped fresh dill or parsley generously over the surface of the dip.
  • Serving Suggestions: Serve your Greek Beetroot Yogurt Dip chilled or at room temperature. It pairs wonderfully with fluffy pita bread, crunchy vegetable sticks, or as a colorful component of a mezze platter alongside other dips and spreads.

Notes

Serve chilled or at room temperature for the best flavor.
Keyword appetizer, beetroot, dip, Greek, yogurt