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Wednesday, 16 February 2011

Beetroot Dip



Beetroot dip is a middle eastern dish that is normally served alongside humous, tabouli and baba ganoush. Ironically, living in the Middle East, very few restaurants serve it! We ate more beetroot dip in Australia at BBQ's than we do here!

It is one of Mr D's favourites and they make is especially for him at the Ritz Carlton Hotel here in Doha however it's not like we can just pop off to a 5 star hotel every time he gets a taste for it!

As with all my recipes, this one is very easy to make and literally takes five minutes!

I serve mine with arabic bread but it tastes just as good with water crackers and brie. Actually as a sandwich filler this dip would be amazing instead of mayo!

Enjoy
x

Ingredients
1 x 450g canned beetroot (you could use fresh, but you would have to roast the beetroot first!)
250g or 1 cup of greek yoghurt
2 tbs fresh lemon juice
1 tsp ground cumin
1 tsp ground coriander
Salt & Pepper to taste
Arabic bread to serve

Method
Combine all ingredients together in a food processor and blend until mixed well but not to a fine puree - you want some chunks of beetroot in there. That's it! How easy is that!







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