Refine Search by:

Beetroot and Chive Dip

Serves 4


  • 2 beetroots, boiled until tender
  • 2 teaspoons red wine vinegar
  • 200g tub Australian reduced fat natural yogurt
  • 1 tablespoon finely chopped chives
  • freshly ground black pepper, to taste
Download Recipe (PDF)


  1. Remove skin from beetroot and chop. Blend in a food processor with vinegar until smooth. Stir in yogurt, chives and pepper. Refrigerate until required.

Tips / Handy Hints

Serve dips accompanied with fresh wholemeal pita bread or vegetables.

Nutritional Information

Nutrients per serve:
Energy (kj) 198
Protein (g) 3
Fat, Total (g) 1
Saturated (g) 0.6
Carbohydrates (g) 6
Sugars (g) 6
Dietry Fibre (g) 1
Sodium (mg) 44
Calcium (mg) 83
Iron (mg) 0


Join the discussion
RSS Feed