This homemade beetroot dip is fresh, creamy, and packed with flavour. Using authentic full-fat Greek yoghurt, cooked beetroot, garlic, and olive oil, this is my take on a dip I first tried in Greece. Walnuts add a delicious crunch and the colour is just stunning. Great for mezze platters, parties, summer lunches, or healthy snacks.
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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
Direct recipe link , where you can also convert to US measurements on the recipe card:-
https://www.cookingwithemily.co.uk/featured/beetroot-dip-with-garlic-and-walnuts-creamy-vibrant-with-real-greek-yoghurt/
Here you will find a printable recipe card, the embedded video, nutritional factsheet and you can change the amount of ingredients if making double etc, at the push of a button!
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Beetroot and yogurt dip with garlic and walnuts. A great dish for summer or for parties. You’re going to need 240 g of full fat Greek yogurt, two chunky garlic cloves that have been crushed, a pinch of salt, and two tablespoons of extra virgin olive oil, a good squeeze of a whole lemon, and then give it a good mix up until it is smooth. Now for the beetroot, I’ve got around about 400 g of cooked and peeled beetroot. I am very gingerely there, trying not to get it all over the shot. However, when it is fairly smooth, you can then add it into the yogurt. You’re going to mix it round as best you can. Again, making sure you don’t spill it all over yourself. Just don’t wear white. And then you’re going to be giving it a little taste test. I just wanted a little bit more salt, so added some. I think it’s best if you do this gradually because you don’t want it too salty. Then you’re going to add in 30 g of chopped walnuts. Just give them a good crush up and again mix them through. Then I like to make a little well when I’m serving these and just add a little bit more of the olive oil. And I then like to add in a few more of the chopped walnuts. Then dip in, enjoy, and watch out for those double dippers. And if you want the full written recipe, you know where to go. It’s my website, cookingwithmily.co.uk.
Dining and Cooking