The Best Ever Beetroot Dip
Step up your snack game for this year's AFL Grand Final.
Just like getting popcorn when you go to the cinemas, if you are watching the game from home, snacks are essential.
This beetroot dip is so easy and so yum! Dips can be quite expensive if you buy them already made but making them at home is actually very simple and knowing a few different recipes is handy for when friends drop over unexpectedly and you are wanting to offer them something or you are hungry for a snack and are craving something healthy but filling.
It is great served with corn chips, crackers or veggie sticks. Any leftovers can be frozen in an ice cube tray and simply defrosted when you next need it.
Beetroot Dip | MOD Appliances
2 large beetroots, scrubbed clean
4 garlic cloves, peeled
1/2 cup Greek yoghurt (or a thick vegan yoghurt)
2 TBSP (30ml) lemon juice
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp cinnamon
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
Toasted pisatchios, walnuts, pine nuts or slithered almonds
Drizzle of extra virgin olive oil
To garnish (optional)
Preheat oven to 220C
Wrap the beets and garlic individually in aluminium foil.
Bake the beetroots in the oven for one hour, adding the garlic in when there is 30 minutes remaining.
Allow the beets to cool slightly. Unwrap the foil, roughly chop and place into your MOD Blend Pro with the remaining ingredients including the cooked garlic.
Blend until smooth and creamy. Season to taste with more salt and pepper if preferred.
Serve in a bowl with the optional garnishes along side your favourite crackers or veggie sticks.