Beetroot DipRecipe from The Fresh Life with Megan
By Megan MayBeetroot Dip
Beetroot Dip is a great dish for a starter or entree to serve with biscuits and other crunchy treats. When it’s homemade beetroot dip it’s even better! Whip up a tasty batch for your guests to enjoy this Christmas!
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serves
4time needed
prep cookingredients
8difficulty
Mediumrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Olive oil
- Salt and pepper
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 111g serve |
Qty per 100g |
|
| Energy | 277kJ | 250kJ |
| Protein | 2.34g | 2.11g |
| Fat,total | 2.07g | 1.87g |
| -saturated | 0.97g | 0.88g |
| Carbohydrate | 12.7g | 11.5g |
| -sugars | 5.2g | 4.7g |
| Dietary Fibre | 3.18g | 2.87g |
| Sodium | 43mg | 39mg |
Ingredients
- 2 Large Beetroot Chopped
- 2 Garlic Cloves
- 1/3 cup Greek Yoghurt
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/2 Lemon, Juiced
- 1 tbsp Olive Oil
- Salt And Pepper
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Method
- Preheat the oven 180 degrees
- Add the Beetroot and Garlic
- Roast for approximately 30 minutes until they are soft
- Allow to cool slightly
- In a processor add beetroot and garlic and blitz until the mix is smooth
- Add all of the ingredients and blitz until combined