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Earthy Beetroot dip with Horseradish and Beetroot relish

Prep Time:

10 Minutes

Cook Time:


About the Recipe

I Bloody love dips, whether I'm entertaining or just having a quiet night in with a movie and maybe a little glass of vino, excellent with chips, crackers or toasted pita (the perfect vessel even if I do say so myself), or as a sandwich filling, this dip with the added horseradish and dill is perfect on a smoked salmon bagel. make sure to have a jar of relish in the pantry for an easy night in.


  • 250g Cream cheese

  • 100g Cottage cheese

  • 3 tbsps Beetroot relish

  • 1/2 clove garlic minced (add as much or as little as you like)

  • 2 tsps Horseradish cream( i use colmans because i like the bite)

  • 5-10g fresh dill or 1 packet from the supermarket

  • Salt and pepoper to taste


  1. In your food processor of choice put the creeamcheese, cottage cheese, garlic and horseradish and blend until smooth.

  2. Transfer to a bowl and add the beetroot relish, chopped dill (reserve some fronds for a pretty garnish) black pepper and salt and mix till combined.

  3. Either eat now or wrap and let it sit in the fridge for a couple of hours or ovewr night to really let those flavours come together.

  4. Remember tweak the recipe to your taste a little bit of extra chilli would be nice if you want it hotter or swap the cottage cheese out for some yoghurt if your not a cottage cheese fan. Have fun and enjoy what your eating.



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