An incredibly moreish homemade Beetroot Dip that only takes 5 minutes to make. The earthiness of the beetroot is mixed with garlic, cumin, creamy yoghurt and the sweet-tart flavour of balsamic vinegar. When a beetroot dip is so delicious and easy to make, why bother with a store-bought dip?
Once l started making my own beetroot dip, there was no going back. With my short-cut tip of using tinned beetroot, there’s really no excuse not to make it at home.
The ingredient list is simple allowing the sweetness of the deep-crimson beetroot to standout. The garlic and cumin add spiciness, and although the quantities in the recipe seem modest, the flavours do intensify even after a short time.
My surprise ingredient is balsamic vinegar. It adds an extra depth to the dip. l haven’t seen balsamic vinegar feature in any other beetroot dip recipe (at least not yet).
Making your own dip means you know exactly what goes into it. There are no thickeners or preservatives, and it’s half the price of a store bought dip too!
Preparation Time: 5 mins
Yields: 1 cup
- 1 x 450 g / 15 oz tin of whole baby beetroot (reserve 1 beetroot for decoration)
- 1 garlic, grated
- 1/2 tsp cumin powder
- 2 tbsp thick Greek yoghurt
- 2 tsp balsamic vinegar
- olive oil for drizzling
- Drain liquid from the can. Tip beetroot onto kitchen paper so excess liquid can be absorbed. Dab lightly with kitchen paper.
- Place all ingredients (except olive oil and reserved beetroot) in a blender (note 1).
- Process until combined (this should take just a few seconds).
- Transfer to a serving bowl.
- Dice the reserved baby beetroot, then place on top of dip (note 2).
- Refrigerate for at least 1 hour.
- When ready to serve, drizzle with olive oil.
- Serve with corn chips, crackers, veggies sticks or use as a spread for sandwiches.
- The blender will give you a smooth dip, as pictured. When l want a chunkier look, l use a food processor instead.
- I love how the diced baby beetroot look like shiny jewels.