By Crystal Hayes, OHSU Dietetic Intern, Oregon Dairy and Nutrition Council

Whether or not you love beets, they have earned a try in this versatile dip recipe. The distinct flavor and warm aroma of cumin complements tangy lemon, creamy yogurt and earthy beets. The vibrant red color of beets makes this dip a perfect holiday dish. Plate it with an array of vegetables, and cheese and crackers to add protein and grains. Use the leftovers as a spread in sandwich wraps. Comparable to hummus, this dip proves that adding vegetables to favorite snacks can be cheap, easy and delicious too! If you want more thick texture, add ½ cup canned chickpeas before blending

Recipe Title: Beet Dip

Recipe Source: Adapted from

Number of servings: 8

Time for preparation (including preparation and cooking): 10 minutes 


1 can (14 ounces) beets, drained

2 tablespoons lemon juice

1 tablespoon Greek yogurt

1 clove garlic, minced or ¼ teaspoon garlic powder

1 teaspoon ground cumin

A dash each salt and pepper

1 tablespoon sesame tahini (optional)


In a blender or food processor, combine beets, lemon juice, Greek yogurt, garlic, cumin, salt, pepper and tahini, if desired. Blend until smooth.

Cover and refrigerate until ready to serve.

Refrigerate leftovers within 2 hours.

Nutrition Facts:

25 kcal,  1 g fat,  100 mg sodium,  3 g carbohydrate,  1 g fiber,  1 g protein

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