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Beetroot Dip

Serves 10

Ingredients

  • 425g can baby beetroot, drained
  • 1 cup reduced fat Australian Greek style yogurt
  • 1 clove garlic, crushed
  • 1/2 teaspoon Moroccan seasoning
  • vegetable sticks and cherry tomatoes, for serving
Download Recipe (PDF)

Method

  1. 1. Blend all ingredients in a food processor until finely chopped and well combined.
  2. 2. Refrigerate overnight or for at least 2 hours before serving to allow the flavours to develop.
  3. 3. Serve small portions with vegetable dippers.

Tips / Handy Hints

If you don't have a food processor you can roughly chop the beetroot and mix the dip by hand. This dip can be refrigerated for up to 5 days. 48c per serve

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