Beetroot Salad Dip With Greek Yogurt: A Healthy Delight!
A delightful and healthy beetroot salad dip made with Greek yogurt, perfect for snacking or as a party appetizer.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 2 medium-sized beetroots, cooked and peeled
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Boil the beetroots in water until tender (about 30-45 minutes). Allow them to cool before peeling.
- In a food processor, combine the cooked beetroots, Greek yogurt, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy.
- Give your dip a taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
- Transfer the dip to a serving bowl, drizzle with olive oil, and sprinkle with fresh herbs for garnish.
Notes
- Serve with raw veggies, crackers, or pita bread.
- Store in an airtight container for up to 3 days or freeze for up to a month.
- Add cumin or smoked paprika for flavor variations.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg