The deep vibrant color of beetroot transforms this dip into something that feels both striking and comforting at the same time. Blended with yogurt, and simple seasonings, this creamy beetroot dip brings together earthy sweetness, freshness, and gentle tanginess in a beautifully balanced way.
Its smooth texture and naturally bold color make it stand out on the table, while the yogurt keeps the flavor light and refreshing. Every spoonful carries a balance of creamy richness and earthy depth without feeling heavy, making it easy to pair with breads, grilled dishes, roasted vegetables, or simple snacks.
Dips like this show how everyday ingredients can become elegant with only a few thoughtful additions. Served chilled, the dip feels refreshing, colorful, and full of character — the kind of dish that quietly becomes the center of attention on the table.
Creamy Beetroot Dip with Cranberries & Walnuts
Equipment
- 1 Instant Pot
- 1 Mixing bowl
- 1 Spatula
- 1 Electric blender
Ingredients
- 3 Beetroot small
- 2 cups Yogurt
- ¾ tsp Salt
- ¾ tsp Cumin seeds Dry roasted and crushed
- 2 tbsp Cranberries Chopped
- 2 tbsp Walnuts Dry roasted and chopped
Instructions
- Place the trivet in the inner pot of the Instant Pot
- Pour ½ cup water into the pot
- Place the beetroots on the trivet
- Pressure on High for 8 minutes
- Quick release the pressure
- Remove the beetroots from the pot and let them cool
- Blend into a smooth puree
- Whisk the yogurt until smooth
- Add 3-4 tbsp beetroot puree
- Mix well
- Add salt and cumin seeds
- Add cranberries and walnuts
- Mix well