Snack

Beetroot and Yogurt Dip with Crudités

Name: Beetroot and Yogurt Dip with Crudités
Prep time: 8 min
Total time: 8 min
Yield: 1 serving
Ingredients: 100 g Cooked beetroot; 100 g Greek yogurt, 0% fat; 1 clove, about 3 g Garlic; Half a tsp Ground cumin; A squeeze Lemon juice; 100 g Cucumber; 80 g Carrot; To taste Salt

Cooked beetroot blended with garlic and cumin, folded into thick yogurt. A pink dip with 13 g of protein for 149 kcal. No nuts, no sesame.

Calories: 149kcal
Protein: 13g
Fat: 1g
Carbs: 22g

Per serving, makes 1. 8 minutes of work. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Cooked beetroot100 g
The vacuum-packed kind, not beetroot in vinegar. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.
Greek yogurt, 0% fat100 g
Garlic1 clove, about 3 g
Ground cuminHalf a tsp
Lemon juiceA squeeze
Cucumber100 g
Carrot80 g
SaltTo taste

Method

Blend the beetroot with the garlic, cumin and lemon until smooth.
Fold the purée into the yogurt with a spoon rather than blending the two together, so the dip stays thick enough to hold on a carrot.
Salt to taste, then cut the cucumber and carrot into batons and eat.

Worth knowing

Beetroot in vinegar makes a sour dip. The plain vacuum-packed kind is what this wants.
Most of the 13 g of protein is the yogurt. Made with 5% yogurt instead it is about 40 kcal more.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.