Mediterranean Beetroot Yogurt Dip
A creamy, vibrant dip made with beetroot, yogurt, garlic, and thyme—perfect as a sauce for fish, a spread on fresh bread, or a colorful addition to any appetizer table.
Ingredients
- 2 boiled beetroots
- 400 g yogurt (full-fat, unsweetened)
- ½ tsp vinegar
- leaves from 4 sprigs of thyme (chopped)
- 2 garlic cloves finely minced
- 2 tsp extra virgin olive oil
- salt
- pepper
Instructions
- In a food processor, blend the beetroots, vinegar, thyme, and garlic until smooth.
- In a bowl, combine the yogurt, olive oil, and beetroot purée. Season with salt and pepper.
- Mix until fully combined. Serve immediately or chilled.
Notes
Chef's Tip: This recipe is an ideal dip for fish and pairs well with grilled seafood or crusty bread.
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