Go Back
–+ servings
Beetroot Dip in Bowl
Print

Beetroot Dip

A bright and delicious dip.
Course Dip / Spread
Cuisine Western
Keyword Beetroot Dip
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4
Calories 87kcal

Ingredients

  • 125g (4.4 oz) Cooked Beetroot (1 to 2 beetroots depending on size)
  • 400g (14 oz) Can Cannellini Beans, drained
  • 1 Garlic clove - crushed
  • 1/2 Lemon (zest)

Instructions

  • Add the beetroot to a food processor and blend until broken down. Add the remaining ingredients and continue to blend until smooth.

Notes

  • Don't like / have cannellini beans?  You can replace them with approx 1/2 cup yoghurt or 1/2 cup cream cheese. 
  • Dip to runny? Add some more beans to thicken. 
  • Dip to thick? Add a squeeze of lemon juice (it adds great flavour too)
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition

Calories: 87kcal | Carbohydrates: 19g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 240mg | Potassium: 102mg | Fiber: 6g | Sugar: 2g | Vitamin C: 2.7mg | Calcium: 65mg | Iron: 2.4mg