Sweet + spicy beetroot dip

Guest blogger and vegan recipe writer Viktorija shows us how to make this delicious creamy beetroot dip using graze beetroot crisps.

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I have been vegan for about 2 and a half years now, and I love graze snacks as they are packed with plant based proteins. Not only that, but graze makes healthy eating delicious, which is exactly what I'm trying to do with my recipes!


Find this exciting new snack in its limited edition pink sleeve exclusively at Tesco, available in punnets and multipacks.

20p from every limited edition multipack and 5p from every limited edition punnet sold will be donated to Cancer Research UK* by graze.

Registered charity number: 1089404 in England and Wales, SCO41666 in Scotland and 1103 in Isle of Man.


  • 2 punnet graze sweet + spicy beetroot boost
  • 12 cup plant-based yoghurt
  • 12 lemon
  • 2 handful fresh basil
  • chilli powder
  • 14 tsp sea salt
  • 2 tbsp parsley
  • 13 boiled beetroot
  • 1 tbsp hot water


First of all, boil some beetroots. You only need ⅓ of it for this dip, but you can alway use the rest of them for delicious soups and salads.

Once that’s done, simply combine all the ingredients in a blender and mix on a maximum power for at least 4 minutes, constantly checking the consistency. If you feel that your dip is too liquidy, you can always add some extra sunflower seeds or chickpeas. And vice versa, if it’s too thick, add extra lemon juice or plant-based yoghurt (my favourite is almond).

And that’s it - serve with vegetable sticks or toasted bread to dip in! Alternatively you can use it as a salad sauce for great flavour and colour.

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