Egyptian Beet Dip Recipe
A tasty and colorful dip made with beetroot, Greek yogurt, feta, and walnuts.
Ingredients
- 4 beetroots medium-sized
- 4 garlic cloves
- 1 cup Greek yogurt strained
- ¼ cup lemon juice
- 2 tbsp olive oil extra virgin
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp paprika sweet or smoked
- salt and pepper to taste
- toasted pine walnuts, almonds, or pistachios for garnish
- crumbled feta cheese for garnish
Instructions
- Preheat the oven to 220°C (425°F)
- Trim the stems of the beets about 1 cm from the root and scrub them clean. Wrap each beet individually in aluminum foil.
- Wrap the garlic cloves in foil as well. These will roast alongside the beets but should be added halfway through cooking.
- Place the foil-wrapped beets on a baking tray and roast for 1 hour. Add the wrapped garlic to the oven 30 minutes after the beets have started baking.
- Once roasted, let the beets cool slightly. Peel off the skins (they should slip off easily), then roughly chop the beets.
- In a food processor, combine the chopped beets, roasted garlic, Greek yogurt, lemon juice, olive oil, cumin, coriander, cinnamon, and paprika. Blend until smooth and creamy. Season with salt and pepper to taste.
- Transfer to a bowl and chill until ready to serve.
- Before serving, top the dip with toasted nuts and crumbled feta cheese. A drizzle of olive oil adds the final Mediterranean touch to the recipe!
Notes
- Calorie count will vary slightly depending on the type of yogurt, feta, and nuts used. For a lighter version, you can use low-fat Greek yogurt or reduce the oil and nuts.
- This recipe makes about 2½ to 3 cups of dip (serves approximately 6–8 people as an appetizer or part of a meze spread).
Nutrition
Calories: 120kcal
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