Beet Yogurt Dip

If you need a healthy, nutritious dip to add some sass to your snack this is it!! Deliciously pretty too!


1 garlic clove

3 small cooked beets

1/2 cup plain 2% reduced-fat Greek yogurt

1 1/2 teaspoons honey

1 teaspoon minced fresh thyme leaves

1/2 teaspoon fine sea salt

1/8 to 1/4 tsp. ground red pepper

2 tablespoons olive oil, divided

2 tablespoons crumbled feta cheese

2 tablespoons chopped roasted walnuts or almonds

1 tablespoon chopped mint leaves


Make puree in a food processor outfitted with steel blade: Remove the pusher, and with processor running, drop in garlic. Once finely chopped, scrape down sides with a spatula. Add beets. Pulse about 30 times, scraping as needed, until finely chopped.

Add yogurt, and then process to a semi-coarse puree. Add honey, thyme, salt, pepper, and 1 tablespoon olive oil. Process to blend well. Let stand 5 minutes to develop flavor. Taste, and adjust flavors if needed. Transfer to a wide, shallow bowl. Drizzle on remaining 1 tablespoon olive oil. Top with cheese, nuts, and mint. Enjoy!

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