Beetroot and Yoghurt Dip

Cook Time 10 mins

Servings 8

Ingredients

1x 450g can of canned baby beetroots, drained
½ bunch mint, leaves picked
½ clove garlic, minced
zest of 1 lemon
1 tsp. cumin
Salt and pepper
¾ cup low fat Greek yoghurt

Method

In a food processor, process the beetroot, mint and garlic until very smooth. Place in a bowl and add the lemon juice and spice and yoghurt and fold together until well combined. Season the dip with salt and pepper and serve with crispy crackers.