Cook Well, Eat Well

Beetroot and Cottage Cheese Dip

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Serves 6



1 x 425g tin sliced beetroot, drained 

½ cup cottage cheese

1 tbsp. dried dill

2 tbsp. lemon juice

½ tsp. pepper

To serve: Assorted vegetables cut into sticks

To serve: Wholemeal pita bread



  1. Open tin and drain beetroot into colander with a bowl underneath to catch the juice for use in another recipe. 
  2. Finely dice beetroot slices. Use gloves if desired to avoid staining hands.
  3. Transfer the diced beetroot into a medium mixing bowl.
  4. Add the cottage cheese and mash together.
  5. Add the dill, lemon juice and pepper and mix well.
  6. Transfer to serving bowl and serve with vegetable sticks and pita bread.


Tip: Leftover beetroot juice can be added to a morning juice or smoothie.