Raw Beet Dip with Greek Yogurt

Raw Beet Dip with Greek Yogurt

raw beet greek yogurt dip


  • 1/2 lb. beets (ends trimmed, roughly chopped)
  • 1 cup almonds, toasted in a dry skillet, plus extra for garnish
  • 3 to 4 tablespoons fresh squeezed lemon or lime juice
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon crushed red pepper flakes
  • 1 garlic clove, peeled
  • 1 teaspoon kosher salt
  • ½ cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 cup Greek yogurt
  • Torn pita, for serving
  • 3 Persian cucumbers, quartered, for serving


  1. Put the beets, toasted almonds, 3 tablespoons lemon juice, pomegranate molasses, red pepper flakes, garlic, and salt into a food processor or blender.
  2. Purée on high until beets and nuts are finely chopped. (Scrape down the sides, and blend again, until the mixture is very smooth)
  3. Add the olive oil (blend again until smooth)
  4. Taste, and adjust the seasoning with salt, pepper, additional lemon juice, and pomegranate molasses
  5. Spoon Greek yogurt into a bowl, smoothing it with the back of a spoon.  
  6. Spread the beet dip over top, smoothing again with the back of a spoon.
  7. Top with a generous drizzle of olive oil.
  8. Zest a lemon over top.
  9. Sprinkle with chopped or crushed toasted almonds
  10. Top with reserved lemon zest. Serve with pita and cucumbers for dipping.
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