Red Dip Recipe

A delicious roasted beetroot dip
Yield: 6    Preparation Time:     Cooking Time:
A roasted beetroot dip that is perfect to take along for a picnics. When dealing with beetroot, always remember to wear gloves so that you don’t stain your hands.


5 beetroots
150ml natural Greek yoghurt
Juice of ½ a lemon
Pinch cayenne pepper
½ teaspoon ground cumin
½ ciabatta loaf
Olive oil
1 clove garlic

Recipe Instructions

Preheat the oven to 180C.

Prepare the beetroots.
Wash and trim the beetroots.  Place the beetroots in a roasting pan and cover the pan with foil.  Place in the oven and roast for 45 minutes – 1 hour until the beetroots are soft.  Remove them from the oven and let them stand until they have completely cooled.  Once cooled, peel and chop the beetroots.

Place the chopped beetroot in a food processor along with the lemon juice, yoghurt, cumin and cayenne pepper.  Blend until smooth making sure to add plenty of salt and pepper.  Spoon the dip into a sealed container.  Place in the fridge to keep chilled.

Prepare the ciabatta.
Slice the ciabatta into thin slices and brush both sides with a little olive oil.  Cut the garlic clove in ½ and rub each slice with cut garlic.  Place the slices under the grill and grill them until they are golden and crisp.  Remove the bread slices from the oven and allow them to cool.  Once completely cool place them in a sealed container and place them in the fridge to keep chilled.

Serve the dip with the crisp ciabatta slices when needed.  The bread will keep crisp in the refrigerator for 1 day.