Jacky’s Mum’s Egyptian Dip

A light delicious dip, perfect to pair with our Mini Cheese Bites!


  • 3 Beetroots medium-sized
  • 6-7 Garlic Cloves
  • 1 cup Greek Yogurt
  • ¼ cup Lemon Juice
  • 2 tbsp Olive Oil Extra Virgin
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander Powder
  • ½ tsp ground Cinnamon
    1 tsp Paprika
  • ¾ tsp Salt
  • ⅛ tsp ground Pepper
  • Nuts, pumpkin seeds and feta for garnish


  1. Preheat oven to 220ºC
  2. Scrub beetroots and wrap them in aluminium foil.
  3. Wrap the garlic pods in foil.
  4. Bake the beetroots for 1 hour in the oven.
  5. After 30 minutes, place wrapped garlic pods in oven to bake.
  6. Cool and peel the beetroot.
  7. Chop the beets roughly
  8. In a food processor, place the beets, garlic, yoghurt, lemon juice, olive oil, cumin, coriander, cinnamon and paprika. Blend till smooth and creamy.
  9. Season to taste with salt and pepper. Chill till required. Serve with our Mini Cheese Bites – delicious!


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