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Dip and spread

Top Seedz Bright Summer Beet Dip

This dip is a New Zealand family favorite with fresh beets, dill, cucumber and mint all from our vege garden. It sounds like a dance move and will brighten up any dish! You’ll love seeing the beautiful bright color of the beets fold through the yogurt and the smell of fresh dill and mint. Light, savory, and a little sweet – This is an easy to make dip for your next summer party!

Serves 4
Ready in 35 mins
Prep time 5 mins
Cooking time 30 mins
80 calories per serving


> 2 cooked beets (roasted for about 30 minutes)
> 2 cups plain yogurt or plain Greek yogurt
> 1 lemon, freshly squeezed
> A handful of fresh dill
> 2 tbsp chopped fresh mint leaves
> 2 tbsp peeled cucumber, finely chopped
> Salt, to taste
> Freshly ground black pepper, to taste
> 1 (5 oz) pkg Top Seedz Sea Salt Crackers


Cut the beets into quarters and chop in a food processor.
Add yogurt and lemon juice and pulse until blended.
Process herbs for smoother texture or chop and add separately.
Hand mix in the peeled and finely chopped cucumber.
Add salt & fresh ground pepper to taste.


Recipe Sponsored by Rebecca Brady, Top Seedz


Don't throw away the beet leaves, they're delicious pan-fried with garlic and a little sesame oil!

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