Beetroot Yoghurt Dip Food
BEETROOT & YOGHURT DIP
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.
Provided by Catherine Robson
Categories Lunch/Snacks
Time 15m
Yield 1 bowl, 10 serving(s)
Number Of Ingredients 7
Steps:
- Pulse beetroot in blender until almost smooth.
- Add yoghurt, garlic, cumin, hot sauce& finely grated orange rind.
- Blend until combined.
- Add salt and pepper to taste.
- Refrigerate until chilled before serving.
Nutrition Facts : Calories 23.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.5, Sodium 48.1, Carbohydrate 4.7, Fiber 0.8, Sugar 3.6, Protein 1.1
BEETROOT & MINT DIP
A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too
Provided by Emily Kydd
Categories Lunch, Starter
Time 10m
Number Of Ingredients 6
Steps:
- Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Sprinkle with mint leaves and nigella seeds.
Nutrition Facts : Calories 48 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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