Go Back
–+ servings
Vibrant magenta beetroot dip garnished with chopped walnuts and raisins in an orange and blue rimmed bowl.

Creamy Beetroot Dip with Cranberries & Walnuts

Print Recipe Pin Recipe
Prep Time 4 minutes
Pressure cook 8 minutes
Total Time 12 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4

Equipment

  • 1 Instant Pot
  • 1 Mixing bowl
  • 1 Spatula
  • 1 Electric blender

Ingredients
  

  • 3 Beetroot small pressure cooked, cooled, and blended into a smooth puree
  • 2 cups Yogurt Whisked until smooth
  • ½ cups water
  • ¾ tsp Salt
  • ¾ tsp Cumin seeds Dry roasted and crushed
  • 2 tbsp Cranberries
  • 2 tbsp Walnuts Dry roasted

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
    • Serve chilled as a dip, spread, part of mezze platter or enjoy on its own
Tried this recipe?Let us know how it was!