| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 450 g canned baby beetroot drained
- 1/3 cup greek style yoghurt
- 1/3 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Pinch of black pepper
- Pinch of sea salt
- 1 teaspoon heapedsour cream
- 6 chives
- Rice crackers and celery sticks to serve
Ingredients
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Instructions
- Drain beetroot in a colander, discard juice.
- Process beetroot, yoghurt, sour cream and spices in the small bowl of a food processor or with a stick blender until smooth.
- Season with black pepper and sea salt to taste and mix well.
- Chop chives, set ¼ teaspoon chives aside. Stir remaining chives into dip.
- Spoon mixture into serving bowl and top with extra sour cream and sprinkle with reserved chives.
- Serve dip with rice crackers and celery sticks
Recipe Notes
Equipment
1 stick blender and jug
Teaspoon measurements
Colander
Optional Extras
1. When in season fresh beetroot can be used instead of canned. Wrap trimmed beetroot in foil and bake at 180C for 1 hour or until soft. Allow to cool slightly, then peel and roughly chop. Continue as per recipe.
2. Any vegetables cut into batons can be served with this dip, try carrot, capsicum, cucumber or broccoli.
3. Use as a sandwich filling – either by itself or with salad and or cold meats
Adult Assistance
Using the stick blender
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