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Beetroot and Yoghurt Dip

Try this amazing beetroot dip!


  • 1x 450g can of canned baby beetroots, drained

  • ½ bunch mint, leaves picked

  • ½ clove garlic, minced

  • zest of 1 lemon

  • 1 tsp. cumin

  • Salt and pepper

  • ¾ cup low fat Greek yoghurt


  • 1.

    In a food processor, process the beetroot, mint and garlic until very smooth.

  • 2.

    Place in a bowl and add the lemon juice and spice and yoghurt and fold together until well combined. Season the dip with salt and pepper and serve with crispy crackers.

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