Heart-Healthy Creamy Beetroot Dip
Brighten up your snacking game with this Heart-Healthy Creamy Beetroot Dip, a vibrant and nutritious spread that's as delicious as it is good for you. Made with naturally sweet roasted beets, protein-packed low-fat Greek yogurt, and heart-friendly extra-virgin olive oil, this dip offers a luscious creaminess balanced by fresh lemon juice, aromatic garlic, and a hint of warm cumin. Finished with a sprinkle of fresh dill and optional crunchy walnuts for added texture, it’s perfect for pairing with whole-grain crackers, crisp veggie sticks, or as a colorful addition to sandwiches. Quick to prepare with just 10 minutes of hands-on time, this wholesome recipe is an easy, flavorful way to incorporate more plant-based goodness into your diet—great for parties, meal prep, or as a healthy snack option.
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Recipe Information
Ingredients
- 2 medium fresh beetroot, peeled and chopped
- 0.5 cup low-fat Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
- 2 tablespoons walnuts, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wrap the chopped beetroot in aluminum foil and place in a baking dish. Roast in the preheated oven for about 30 minutes, or until tender when pierced with a fork.
Once roasted, allow the beetroot to cool slightly, then transfer to a food processor.
Add the low-fat Greek yogurt, extra-virgin olive oil, lemon juice, minced garlic, ground cumin, salt, and black pepper to the food processor.
Blend the ingredients until smooth, scraping down the sides as needed to ensure even blending.
Taste the dip and adjust seasoning with more salt or lemon juice if desired.
Transfer the creamy beetroot dip to a serving bowl and stir in the chopped fresh dill.
Chill the dip in the refrigerator for at least 30 minutes before serving, to enhance the flavors.
Garnish with chopped walnuts if using and serve with whole-grain crackers, vegetable sticks, or as a spread for sandwiches.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 42.2 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 228 mg | 18% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
