Rote Bete Aufstrich und Dip mit Frischkäse garniert mit Zitronenmelisse in einer Schale

Beetroot Spread and Dip with Cream Cheese

Name: Beetroot Spread and Dip with Cream Cheese
Yield: 4 Servings
Ingredients: 200–250 g pre-cooked beetroot; 1 clove of garlic; 150 g Greek yogurt (10% fat); 80–120 g cream cheese or quark (for a spreadable consistency); 2 tbsp olive oil; Juice of 1 lemon; Salt and pepper; Fresh herbs for garnish (e.g., parsley or chives); Optional: a little honey, cumin, horseradish, feta, walnuts

10 min

einfach

Our cream cheese beetroot spread is creamy, mildly spicy, and wonderfully pink. It combines the earthy-sweet note of beetroot with citrus freshness and herbs. Perfect as a bread spread, as a beetroot dip for baked potatoes and grilled vegetables, or as a splash of color on bowls & in wraps.

Ingredients

4 Servings

200–250 g pre-cooked beetroot
1 clove of garlic
150 g Greek yogurt (10% fat)
80–120 g cream cheese or quark (for a spreadable consistency)
2 tbsp olive oil
Juice of 1 lemon
Salt and pepper
Fresh herbs for garnish (e.g., parsley or chives)
Optional: a little honey, cumin, horseradish, feta, walnuts

Application Tip No. 2

Grate fresh ingredients on a damp grater.

To grate fruits and vegetables such as strawberries and apples, or ginger and garlic, moisten the grater beforehand with a drop of water, oil, lemon juice or similar. It slides better and can be easily removed with a brush.

Preparation

For the beetroot spread, moisten your dip bowlwith water and finely grate the beetroot and garlic cloves.
Add the Greek yogurt, cream cheese or quark, olive oil, and lemon juice.
Season with salt, pepper, and (optional) honey.
Stir until creamy with our silicone spatulaand let rest for 10 minutes. Then garnish the beetroot dip with herbs (and optional walnuts/feta).

Tip for the vegan beetroot spread version: Replace yogurt + cream cheese with vegan skyr/quark or 2 tbsp tahini + 2–3 tbsp water.