Beetroot Dip
This healthy and tasty beetroot dip is packed full of flavour and takes only 5 minutes to prepare... in just one easy step!
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Servings: 12 serves
Calories: 34kcal
Cost: $5
Equipment
- Thermomix or food processor
Ingredients
- 450 g tin baby beetroot drained
- 250 g (1 cup) greek yoghurt thick and plain
- 1 teaspoon minced garlic or 1 clove, minced
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and pepper to season
Instructions
- Place all of the ingredients into a food processor. Mix until smooth and combined. If using a Thermomix: Mix for 5 seconds, Speed 6. Scrape down the sides of the bowl and repeat until combined.
- Serve with crackers, veggie sticks or tortilla chips.
Notes
RECIPES NOTES & TIPS:
- This dip can be made ahead of time - store in refrigerator for up to a week.
- Purchase store bought tinned or jarred baby beets, or vacuum sealed (from the fresh veggie area) from the supermarket. Alternatively you can cook fresh baby beetroot yourself.
- Serve at room temp (or remove from the fridge 20 minutes before serving).
- Sprinkle with a little dukkah on top for decoration.
- Store beetroot dip in an airtight container in the fridge for up to a week.
- Beetroot dip makes the BEST lunchbox snack with some crackers and veggie sticks! Just pack the lunchbox in a cooler bag or with an icepack to keep it fresh.
Nutrition
Calories: 34kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 130mg | Fiber: 1g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 0.4mg
