Name: Beetroot dip
Cook time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 225 gram can beetroot slices, drained; 1/4 cup (70g) sheep milk yogurt

Ingredients

225 gram can beetroot slices, drained

1/4 cup (70g) sheep milk yogurt

Method

1.Blend or process beetroot with yogurt.

2.Serve beetroot dip sprinkled with coarsely chopped chives, if desired.

These yummy dips are best served with assorted crudités such as carrot, cucumber and capsicum sticks. All dips are enough to serve 1.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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