I love dip. It’s a little bit civilized, a whole lot easy and very very tasty. I love that I can take my favourite vegetables or crackers and slather them in something that is healthy and tasty. It’s always a pleaser when you are entertaining, and it doesn’t have to be expensive. Whilst it’s very easy to resort to buying tubs in the supermarket, without too much effort it is actually really easy to make at home.
I’d roasted my beetroot a few days earlier. I tend to do this, segment them, and then have them in the fridge to add to salads or to quickly heat up for a warm beetroot salad with dinner. A quick whiz with a stick mixer and a few other ingredients and voila….dip!
makes about 2 cups
- 2 large beetroot – roasted
- 4 tbl sp. greek yoghurt
- 1 tbl sp. olive oil
- 1 tsp dried garlic
- 1 tsp cracked black pepper
- pinch salt
- 1/2 cup roughly chopped parsley
- 2 tsp lemon juice
Roast your beetroot, and allow to cool. This can be done a few days in advance. Remove the skin and cut into pieces. Add to your food processor or into a jug to process with a stick mixer. Then add all other ingredients except the parsley. Pulse until starting to go smooth. Don’t over process or it will lose all its texture. Stir through your parsley and then season with salt and pepper. Serve with crackers or vegetables. This one goes very well with raw cauliflower, carrots & celery.
Happy cooking, and Happy Eating, Leah