Roasted Beetroot & Cottage Cheese Dip 

Who doesn’t enjoy a good dip? They’re tasty and can be enjoyed in so many ways. So, if you’re looking for a good dip this festive season, then enjoy this dip taken from the “Cooking from the Heart: DASH Edition Cookbook.” 

Roasted Beetroot & Cottage Cheese Dip

This colorful beetroot and cottage cheese dip can be served in so many ways. Additionally, as it contains beetroot, the dip provides a dose of fiber, folate, potassium, iron, and vitamin C.

This recipe is delicious as a dip, a sandwich spread or enjoyed in a pita with chicken and salad ingredients. Courtesy of Pharma Dynamics.


  • 4 tsp (20 ml) olive oil
  • 1 clove of garlic, crushed
  • 1 tbsp (15 ml) lemon juice
  • 2 tsp (10 ml) finely grated
  • lemon rind
  • 1 tbsp (15 ml) fresh thyme leaves
  • or 1 tsp (5 ml) dried thyme black pepper to taste
  • 250 g beetroot in the skin, cut into wedges
  • 1 cup (250 ml) plain smooth low-fat cottage cheese or plain low-fat yogurt with extra fresh thyme to garnish


  1. Preheat oven to 200 °C. Line a baking tray with foil.
  2. Mix oil, garlic, lemon juice, rind, and thyme in a bowl and season with pepper.
  3. Toss beetroot in the oil mixture to coat well. Place beetroot with oil mixture on a baking tray and roast for 30-40 minutes, or until cooked. Allow cooling.
  4. Place beetroot and pan juices with cottage cheese or yogurt in a bowl. Blend with a stick blender to a consistency of your preference—season to taste with more lemon juice, pepper, and fresh thyme.
  5. Enjoy as a dip with veggies, a side dish, or meat. It’s even delicious as a quick snack. Keep the dip refrigerated in an airtight container for 3-4 days.


Serves 4 as a meal or 6 as a side dish | Ready in 1 hour

MAIN IMAGE CREIDT: Marina.Martinez/Shutterstock


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