Beet Yogurt Dip

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Follow along with our step-by-step video at this link!


  • 1/2 pound red beets
  • 1/2 cup plain nonfat Greek yogurt
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 garlic clove, peeled
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt


  1. Preheat oven to 375° F.
  2. Wrap the beets in aluminum foil and bake for 45-60 minutes until tender when pierced with a fork. Set aside to cool for at least 10 minutes. Using your hands, remove the skins and transfer beets to a blender.
  3. To the blender jar, add the yogurt, olive oil, lemon juice, garlic, thyme, onion powder and salt. Process until smooth. Chill for 1 hour before serving.
  4. Serve with crunchy vegetables like radishes, jicama, celery and colored peppers. Can be made up to three days ahead and used for snacking throughout the week.

Source: FoodShareSC Culinary Medicine Kitchen