Beetroot Dip
Serves lots or 1 greedy one (like me)
415g (or there about) tin of Beetroot, drained
2 tsp seeded mustard
1 clove garlic, peeled
2 tbsp natural yoghurt
2 handfuls of salted, roasted macadamia nuts
salt & pepper
Place all ingredients in a food processor and whiz until it looks like dip.
Scrape down the sides of the bowl a couple of times to make sure it is all pureed.
Serve with vegetable sticks, grissini, biscuits, toasted Turkish bread or spread on a sandwich with salad.
YUM YUM.
Here is a PRINTABLE PDF for you to add to your recipe collection.
