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    You are in: Home / Low-cholesterol / Beetroot & Yoghurt Dip Recipe
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    Beetroot & Yoghurt Dip

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Catherine Robson's Note:

    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.

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    Ingredients:

    Serves: 10

    Yield:

    bowl

    Units: US | Metric

    • 450 g beetroots (drained)
    • 1⁄3; cup low-fat Greek yogurt
    • 1 garlic clove (crushed)
    • 1 teaspoon cumin
    • 1 teaspoon hot sauce (Nando's hot peri-peri or a big pinch of chilli powder if you prefer)
    • 1 teaspoon orange rind (finely grated)
    • salt & pepper (to taste)

    Directions:

    1. 1
      Pulse beetroot in blender until almost smooth.
    2. 2
      Add yoghurt, garlic, cumin, hot sauce& finely grated orange rind.
    3. 3
      Blend until combined.
    4. 4
      Add salt and pepper to taste.
    5. 5
      Refrigerate until chilled before serving.
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    Nutritional Facts for Beetroot & Yoghurt Dip

    Serving Size: 1 (47 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 23.5
     
    Calories from Fat 2
    55%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.5 mg
    0%
    Sodium 48.1 mg
    2%
    Total Carbohydrate 4.6 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 3.6 g
    14%
    Protein 1.1 g
    2%
    Detailed Nutrition Values About Nutrition Info

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