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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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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. 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.
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