Beetroot, California Walnut and sour cream dip

8 August 2017 by
First published: 20 August 2017

Give your lunch a little boost with this beetroot, California Walnut and sour cream dip.

This nutty, creamy dip is perfect for a healthy snack or light lunch option. Serve with crackers or rye bread and bring the vibrant colours of California to your next meal.

Serves: 4


60g California Walnuts

2tsp caraway seeds

270g cooked beetroot

Juice of 1 lemon

1 clove garlic

3tbsp sour cream

2tbsp fresh dill, roughly chopped

1 small slice of stale bread

Salt and pepper

1tbsp walnut oil


Preheat the oven to 180°C.

Place the walnuts onto a baking tray and toast in the oven for 8-12 minutes, or until tinged golden brown and fragrant.

Toast the caraway seeds in a dry frying pan for 1-2 minutes until fragrant. Place 1 tsp of the seeds in a pestle and mortar and grind to a powder, setting the rest aside.

Roughly chop the beetroot and place into a food processor along with the lemon juice, garlic, walnuts, sour cream and ground caraway seeds.

Tear the bread into chunks and add to the processor, then blitz until smooth. Season with salt and pepper to taste.

Spoon into a bowl and sprinkle with the remaining caraway seeds and chopped dill. Drizzle over the walnut oil to finish.

Serve with crudité and rye crackers or toasted dark rye bread.

Recipe courtesy of California Walnuts

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