Beetroot and mint dip
With a can of baby beets in the pantry, this dip can be so easily whipped up . Perfect with Christmas drinks!
Makes around 1 cup
Time to make 5 minutes
1 x 400g can of baby beets, drained
2 tablespoons lemon juice
1 teaspoon crushed garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
large handful of mint leaves
1/2 cup thick unsweetened yoghurt
Salt and pepper to taste
Blend all together and season to taste. Serve with vegetable sticks and rice crackers or toasted pita bread.
- using vegetables as the base for a dip
- using yoghurt instead of sour cream
- serving with vegetables