Persian beet dip is an eye-popping addition to any spread. The bright color and flavor makes this easy 10-minute yogurt-based dip extra fun. You can use store-bought cooked beets or cook them from scratch.
Growing up eating Persian food on a regular basis, yogurt based dips were always part of our meals. Some of our favorites are spinach dip (borani esfenaj) and yogurt and cucumber dip (mast-o-khiar) which is similar to Greek tzatiki and Turkish cacik. This yogurt beet dip is another favorite that's not only simple, but also very delicious. Follow along to see how to make this tasty dip using 3 ingredients!
Table Of Contents:
Why this recipe works
- Gorgeous color: The bright pink color makes this dip so beautiful and perfect for any time of the year, including the holidays.
- Light: This Persian beet dip uses yogurt and doesn't call for mayonnaise or sour cream, making it a light dip to enjoy with crackers or bread.
- Easy: This dip uses only 3 ingredients and is so easy to make. Using pre-cooked beets make it even easier and quicker.
Ingredients and substitutions
- Beets: The most important ingredient in this recipe and what gives it the gorgeous color. For convenience, use precooked store-bought beets. I've included instructions to cook beets from scratch as well if that's what you prefer. If shopping for raw beet, make sure they are firm and the skin is not wrinkled. If you've got leftover beets, make our tasty beet salad with feta, it's the perfect side!
- Yogurt: I love using whole milk yogurt for this recipe because of its flavor and texture. If you've got the time, make homemade yogurt using your instant pot. That being said, if desired, you can use low-fat yogurt or even dairy-free yogurt as long as its plain and not flavored.
- Garlic: A clove of garlic grated finely using a microplane gives a nice kick to the dip. However, if you like milder taste, opt for ½ teaspoon garlic powder.
How to make beet dip with yogurt
Cook the beets
Wash the beets well and place them in a saucepan or a pot. Fill the saucepan with water until it comes 2 inches above the beets. Place over medium high heat and bring to a boil.
Lower the heat to medium and cover. Cook until the beets are fork tender; this can take between 30 and 60 minutes, depending on the size of the beets.
Once the beets are fully cooked, turn the heat off and let them cool completely. Peel then using a knife and slice them to use in the recipe.
Note: If using pre-cooked beets, skip this step and move on to making the dip.
Make the beet dip
Mash the beets using a potato masher or a fork, or you can also grate the beets. Mix them with the yogurt and grated garlic. Season with salt to your liking. Cover the bowl (or transfer it to a container with a lid) and refrigerate for 30 minutes before serving.
Serve this Persian beet dip as one of your holiday appetizers on its own with some pita bread, barbari, lavash or pita chips and maybe some veggies such as radishes, peppers and cucumbers. You can also serve it alongside Persian appetizer platter or mezze platter with other dips such as hummus and baba ganoush.
Store the leftovers in an airtight container and refrigerate for up to 3 days. It's best to stir this dip before serving to freshen it up since the beets might release some juice. You can also add a couple tablespoons of yogurt if needed.
Frequently asked questions
Yes. You can use dairy free yogurt for this recipe as long as it's not flavored.
Yes, you can make beet dip up to a day in advance and keep it refrigerated until you're ready to serve it.
More delicious dip recipes
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Persian Yogurt Beet Dip (Borani Laboo)
- 1 cup cooked beets see notes
- 2 ½ cup whole milk yogurt see notes
- 1 tsp kosher salt
- 1 clove garlic grated using a microplane
- 2 tbsp walnuts chopped
- 2 tbsp parsley chopped
- Grate or mash the cooked beets finely and place them in a bowl.
- Add in the yogurt, salt and garlic. Stir together until fully combined. Cover and refrigerate for 30 minutes for the flavors to combine.
- Transfer to a serving bowl and top with chopped walnuts and parsley.
- You can use store-bought cooked beets or cook them from scratch. To cook beets, wash them thoroughly and place them in a pot. Fill the pot with water until it covers the beets by 2 inches. Turn the heat on to medium high and bring to a simmer. Cover and cook for 30 minutes to 1 hour until they are fork tender. Turn the heat off and let them cool completely. Then peel them and use them as instructed in the recipe.
- I recommend using whole milk yogurt for this recipe because of the flavor and creamy texture. However, it's possible to use low-fat yogurt or even dairy-free yogurt as long as its plain and not flavored.
- If going for a milder taste, use ½ teaspoon garlic powder instead.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Give it a good stir before serving.
- You can make this beet dip up to a day in advance.