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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (47g) Recipe makes 10 servings |
||
| Calories 23 | ||
| Calories from Fat 2 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 48mg | 2% | |
| Potassium 142mg | 4% | |
| Total Carbohydrate 4.7g | 1% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 3.6g | ||
| Protein 1.1g | 2% | |
Beetroot & Yoghurt Dip
By: Catherine Robson
Mar 29, 2009
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.
SERVES 10 , 1 bowl
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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- Course > Appetizers > Dips
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
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- Preparation > Equipment > Small Appliance > Food Processor/Blender
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- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
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