Beetroot & Yoghurt Dip

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READY IN: 15mins
Recipe by Catherine Robson

A beautiful neon-purple dip that is healthy, low in fat & most important...yum!!! Has a bit of a heat kick. Serve with celery & carrot sticks for entertaining or swap it for mayo on a salad sandwich.

Ingredients Nutrition

  • 450 g beetroots (drained)
  • 13 cup low-fat Greek yogurt
  • 1 garlic clove (crushed)
  • 1 teaspoon cumin
  • 1 teaspoon hot sauce (Nando's hot peri-peri or a big pinch of chilli powder if you prefer)
  • 1 teaspoon orange rind (finely grated)
  • salt & pepper (to taste)


  1. Pulse beetroot in blender until almost smooth.
  2. Add yoghurt, garlic, cumin, hot sauce& finely grated orange rind.
  3. Blend until combined.
  4. Add salt and pepper to taste.
  5. Refrigerate until chilled before serving.

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