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Beetroot Yoghurt Dip Recipe


Beetroot Dip Recipe

Image: Jacqueline Alwill

Beetroot dip is a super-nutritious snack to keep in the fridge with many of the traditional beetroot dip flavours originating or inspired by the Borani Beet Dip of Persia. I created my take on this dip some years ago and it’s a treat to share it with you.

Serves: 8-10

GF, V

Ingredients

Method

  • 550g roasted beetroot
  • ½ cup natural unsweetened yoghurt or dairy-free yoghurt
  • ½ tsp ground cumin
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice
  • 1 tsp dried mint
  • Good pinch sea salt & black pepper
  1. Place all ingredients in a food processor or blender and blitz to a creamy consistency.
  2. Serve with crackers, flat bread, vegetable sticks such as carrot, celery and capsicum for the ultimate veggie snack hit.
  3. Store in a jar or airtight container in fridge for 1 week.



 

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.