Beetroot, Dill and Greek Yogurt Dip
Serves
|
Preparation
|
Difficulty
|
| 6 | 10 min | Easy |
Ingredients
- 200g cooked beetroot, skin removed and finely grated
- ¼ cup dill, finely chopped
- ½ clove garlic, crushed
- 1 cup Greek yogurt
- Salt flakes and freshly ground black pepper
- 1 tsp sugar
- 1 tbsp olive oil
- 1 tbsp feta, crumbled
- 1 tbsp toasted walnuts, chopped
Method
-
Step 1
In a medium mixing bowl, combine beetroot, 2 tablespoons of dill, garlic, yogurt, salt, pepper, sugar and olive oil together, stirring until combined.
-
Step 2
Spoon dip into a serving bowl and top with remaining feta, walnuts and dill.
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