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Beet yogurt dip with dill, cucumber sticks, carrots and radishes

Beet Yogurt Dip

Creamy cooked beet and Greek yogurt dip with lemon and dill, without feta.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings (about 1/4 cup)
Ingredients Method

Ingredients
  

  • 250 g cooked peeled beets drained and patted dry
  • 1 cup plain Greek yogurt 240 g
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 small clove garlic grated
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon olive oil optional for serving

Method
 

  1. Cut cooled cooked beets into small pieces and pat dry.
  2. Process beets, garlic and lemon until finely blended, scraping the sides.
  3. Add yogurt, dill, salt and pepper and pulse until combined.
  4. Taste and adjust seasoning. Do not add water unless you want a sauce.
  5. Serve immediately or cover and refrigerate for an optional 20 minutes. Add optional olive oil when serving.