Beetroot dip
Ingredients
- 255g tin of sliced beetroot, drained
- Juice of half a lemon
- 1 clove garlic, crushed
- 125g reduced fat natural yoghurt
- 1 spring onion, finely sliced
- Assorted vegetables and crackers to serve
Method
- Roughly chop beetroot, place in small bowl. Use a fork or potato masher to mash until smooth
- Add the lemon juice, garlic and yoghurt and mix until blended
- Stir through the spring onions
- Serve with vegetables and crackers.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 18.1kJ | 185.9kJ |
| Protein | 0.2g | 0.2g |
| Total fat | 0.2g | 8.5g |
| Saturated fat | 0g | 0g |
| Carbohydrate | 0.7g | 7.0g |
| Sugars | 0.7g | 7.0g |
| Dietary Fibre | 0.3g | 3.4g |
| Sodium | 4.2mg | 42.6mg |
