Beetroot dip

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Serves: 30

Category: Dips and Spreads


  • 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


  1. Roughly chop beetroot, place in small bowl. Use a fork or potato masher to mash until smooth
  2. Add the lemon juice, garlic and yoghurt and mix until blended
  3. Stir through the spring onions
  4. 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

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