Low Sodium Creamy Beetroot Dip
Brighten your table with this vibrant Low Sodium Creamy Beetroot Dip, a heart-healthy twist on a classic appetizer that’s as nutritious as it is visually stunning. Roasted beets take center stage, adding natural sweetness and a silky texture to this creamy dip, while Greek yogurt lends a tangy richness without the need for high-sodium ingredients. Fresh dill, garlic, and a hint of cumin deliver layers of flavor, while a squeeze of lemon juice keeps the dip refreshing and zesty. Perfect for dipping fresh veggies or pairing with whole-grain crackers, this gorgeous magenta-hued recipe is simple to prepare and packed with wholesome ingredients that make it a standout at any gathering. Ready in just about an hour and with minimal prep time, it’s a fantastic choice for health-conscious eaters craving something delicious and homemade.
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Recipe Information
Ingredients
- 4 medium beetroots
- 1 cup Greek yogurt, plain and unsweetened
- 2 tablespoons lemon juice
- 2 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon cumin powder
Instructions
Preheat your oven to 400°F (200°C).
Wash the beetroots thoroughly under running water, and trim any greens.
Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
Roast the beetroots in the preheated oven for 40 to 45 minutes, or until they are fork-tender.
Remove the beetroots from the oven and allow them to cool slightly.
Once cooled, peel the skins off the beetroots by gently rubbing them with your fingers. The skins should come off easily.
Roughly chop the peeled beetroots and place them in a food processor.
Add Greek yogurt, lemon juice, minced garlic, olive oil, chopped dill, ground black pepper, and cumin powder to the food processor.
Blend all the ingredients together until smooth and creamy. Scrape down the sides of the bowl as needed.
Taste the dip and adjust the seasoning if necessary, keeping in mind to maintain low sodium content.
Transfer the beetroot dip to a serving bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld.
Before serving, give the dip a final stir, garnish with additional fresh dill if desired, and serve with fresh veggies or whole-grain crackers.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 44.2 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2133 mg | 45% | |
*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.
