Beetroot & Yoghurt Dip

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READY IN: 15mins
SERVES: 10
YIELD: 1 bowl
UNITS: US

INGREDIENTS

Nutrition
  • 450
    g beetroots (drained)
  • 13
    cup low-fat Greek yogurt
  • 1
    garlic clove (crushed)
  • 1
    teaspoon cumin
  • 1
    teaspoon hot sauce (Nando's hot peri-peri or a big pinch of chilli powder if you prefer)
  • 1
    teaspoon orange rind (finely grated)
  • salt & pepper (to taste)
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DIRECTIONS

  • Pulse beetroot in blender until almost smooth.
  • Add yoghurt, garlic, cumin, hot sauce& finely grated orange rind.
  • Blend until combined.
  • Add salt and pepper to taste.
  • Refrigerate until chilled before serving.
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