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Trio of dips

Beetroot dip


Ingredients Serves 10 Serves 15 Serves 25
Beetroot, canned 425g (canned weight undrained) 600g (canned weight undrained) 1kg (canned weight undrained)
Garlic cloves, peeled 1 1 ½ 2 ½
Moroccan seasoning ½ teaspoon ¾ teaspoon 1 ¼ teaspoon
Pepper to taste to taste to taste
Greek yoghurt, reduced fat 1 cup 1 ½ cups 2 ½ cups



  1. Drain beetroot, discarding the liquid.
  2. Blend beetroot, garlic, and seasoning in a food processor until finely chopped.
  3. Stir in yoghurt.
  4. Refrigerate overnight, or for at least 2 hours before serving, to allow the flavours to develop.



  • If you do not have a food processor you can finely chop the beetroot and crush the garlic, then mix by hand.
  • For a healthy catering platter, serve with wholemeal pita bread and mixed vegetable sticks, such as cucumber, carrot, capsicum and celery.
  • Depending on the size of your food processor, Step 2 may need to be carried out in a couple of batches.


Healthy Choices category: GREEN (Best choice)


The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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