This is a super easy, super quick and healthy dip, celebrating the versatility of yogurt.
My often fussy little eater kept wanting to taste this as we made it. The wonderfully vibrant colour appeals to little eyes, just be careful of beetroot stains! If serving this to a little eater, give them a variety of foods in different colours to dip in. You can also use it as a spread in sandwiches or wraps.
You still have plenty of time to celebrate Yogurt Week as well as enter the exciting Food Stylist competition (details in my last post). Did you know there is enough plain yogurt sold in the UK every year to make at least 616 million kormas?!
BEETROOT AND YOGURT DIP
Prep time: 5-10 mins
Cook time: 0 minutes!
Makes 4 servings
250g cooked beetroot, peeled and chopped into chunks
70g Greek yogurt
A pinch of cumin
Salt and pepper to taste
Put everything into a mini food processor and blitz until smooth. Taste and add more seasoning and cumin if needed.
- use as a pasta sauce by stirring through hot cooked pasta
- serve over rice
- use as a crepe filling
Disclosure: I was compensated by The Yogurt Council to promote Yogurt Week.