Monday, July 13, 2020
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Serve this delicious Mediterranean-style beetroot dip with crispy Lavosh or pita breads.
The ingredient of Beetroot Dip
- 1 x 450g can baby beetroot drained coarsely chopped
- 250g 1 cup tamar valley greek style yoghurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and freshly ground black pepper to season
- kurrajong kitchens lavosh crisps to serve
The Instruction of beetroot dip
- combine ingredients thoroughly in a bowl taste and season with salt and pepper serve in bowl with lavosh crisps
Nutritions of Beetroot Dip
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