Whipped Spiced Beetroot Dip
Bright pink, silky smooth, and full of warm spice; this whipped beetroot dip is one of those recipes that looks far more impressive than it actually is to make. Soft beetroot is blended with toasted cumin and coriander, a touch of garlic and a generous helping The Gourmet Greek’s cream cheese, whipped together until it’s light, airy and utterly moreish.
This recipe was a HIT at the Gathered Garden event, hosted by chef Casey, The Roasted Rose and Jenny from Jenny Dean Wildflowers.
Ingredients
- 4 small beetroot, baked and peeled (or use pre-cooked beetroot to save time)
- 1½ tsp coriander seeds (or use ground spices)
- 1½ tsp cumin seeds (or use ground spices)
- 1 tsp garlic powder
- 2–3 tbsp olive oil, plus extra to serve
- Salt and black pepper, to taste
- 250g The Gourmet Greek cream cheese, softened
Method
1. Roast the beetroot.
If starting from raw, wrap the whole, unpeeled beetroot in foil and roast at 200°C for 45–60 minutes, until easily pierced with a knife. Allow to cool, then peel; the skins will slip off easily. Pre-cooked beetroot works just as well here if you’re short on time.
2. Toast and grind the spices.
Toast the coriander and cumin seeds in a dry pan over medium heat for a minute or two, until fragrant. Grind to a coarse powder using a mortar and pestle or spice grinder or use ground spices.
3. Blend the beetroot base.
Roughly chop the beetroot and blend with the toasted spices, garlic powder, olive oil, salt and pepper until mostly smooth.
4. Whip the cream cheese.
Beat The Gourmet Greek cream cheese in a separate bowl until light and fluffy. Add the beetroot mixture and continue beating until fully combined, airy and whipped through.
5. Finish and serve.
Spoon into a serving bowl, swirl the top, and finish with a drizzle of olive oil and a crack of black pepper.
Storage Notes
This dip keeps beautifully in an airtight container in the fridge for up to 4 days; in fact, the flavour deepens after a day or two as the spices settle in. It’s not suitable for freezing, as the cream cheese base tends to separate and lose its texture once thawed. If it firms up in the fridge, simply give it a quick stir or a brief re-whip before serving to bring back that light, airy texture.
How to Serve It
- Spread onto warm bread; thick and torn focaccia or a toasted baguette are both excellent vehicles for this dip.
- As part of a grazing board; its colour makes it a natural centrepiece next to cheeses, olives and cured meats.
- With fresh vegetables; carrot batons, sugar snap peas and pepper strips all pair beautifully, turning it into a light, high-protein snack.
- Alongside roasted vegetables; a spoonful next to roast carrots, squash or potatoes brings a lovely contrast of temperature and texture to the plate.
- As a sandwich or wrap spread; swap out mayo or plain cream cheese for a hit of colour and flavour in your everyday lunch.