Low Sodium Creamy Beetroot Dip
Bright, earthy, and utterly velvety, this Low Sodium Creamy Beetroot Dip is the perfect healthy addition to your appetizer lineup. Bursting with natural sweetness from roasted beets and paired with tangy Greek yogurt, a splash of zesty lemon juice, and aromatic minced garlic, this dip is as nutritious as it is flavorful. Fresh dill and a hint of cumin deliver a vibrant, herbaceous finish, while the low-sodium nature of the recipe makes it heart-healthy without compromising on taste. Ready in just over an hour with minimal prep, this gorgeous magenta-hued dip is ideal for serving with crisp veggies or whole-grain crackers at your next gathering. A delightful combination of creamy, savory, and refreshing flavors, it's sure to be a show-stopping crowd-pleaser!
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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
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the beetroots thoroughly under running water, and trim any greens.
Step 3
Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
Step 4
Roast the beetroots in the preheated oven for 40 to 45 minutes, or until they are fork-tender.
Step 5
Remove the beetroots from the oven and allow them to cool slightly.
Step 6
Once cooled, peel the skins off the beetroots by gently rubbing them with your fingers. The skins should come off easily.
Step 7
Roughly chop the peeled beetroots and place them in a food processor.
Step 8
Add Greek yogurt, lemon juice, minced garlic, olive oil, chopped dill, ground black pepper, and cumin powder to the food processor.
Step 9
Blend all the ingredients together until smooth and creamy. Scrape down the sides of the bowl as needed.
Step 10
Taste the dip and adjust the seasoning if necessary, keeping in mind to maintain low sodium content.
Step 11
Transfer the beetroot dip to a serving bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld.
Step 12
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
| Serving size | (855.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 670.5 |
| Total Fat 30.6g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 8.0mg | 0% |
| Sodium 511.5mg | 0% |
| Total Carbohydrate 64.3g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 44.2g | |
| Protein 25.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 300.3mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 2133.3mg | 0% |
Source of Calories