Beetroot & Yoghurt Dip

Submitted by Catherine Robson

"A beautiful neon-purple dip that is healthy, low in fat & most important...yum!!! Has a bit of a heat kick. Serve with celery & carrot sticks for entertaining or swap it for mayo on a salad sandwich."

 

• Ready In: 15mins
• Ingredients: 7
• Yields: 1 bowl
• Serves: 10

ingredients

• 450 g beetroots (drained)
• 1⁄3 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)

directions

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