Beetroot Dip
A bright and delicious dip.
Prep Time10 minutes mins
Cook Time0 minutes mins
Total Time10 minutes mins
Course: Dip / Spread
Cuisine: Western
Servings: 4
Calories: 87kcal
- 125g (4.4 oz) Cooked Beetroot (1 to 2 beetroots depending on size)
- 400g (14 oz) Can Cannellini Beans, drained
- 1 Garlic clove - crushed
- ½ Lemon (zest)
- Don't like / have cannellini beans? You can replace them with approx ½ cup yoghurt or ½ 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.
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