Beetroot and Yoghurt Dip

Cook time 10 mins
Servings 8


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


Beetroot and Yoghurt Dip


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.