A super easy and colourful avocado and beetroot dip recipe get for any occasion and keeping guests satisfied before the main course. Packed full of flavour and healthy fats.
Ingredients
450g can baby beetroots, drained (1/3 cup juice reserved)
2 ripe avocados
1 clove garlic
100g feta, crumbled (reserve 1 tbs for garnish)
1 tbs lemon juice
Small bunch dill
1 avocado, diced (extra)
Extra virgin Olive Oil
Toasted pita breads, to serve
Method
Place beetroot, avocado, garlic, feta and lemon juice in a food processor. Blend until smooth adding one tablespoon of reserved beetroot juice if too thick. Taste and season with salt and pepper
Spoon into a serving bowl and sprinkle with reserved feta, diced avocado and dill. Finish with a drizzle of olive oil if desired
Serve immediately with fresh vegetable sticks and crotons
