Name: Avocado Beetroot Dip
Prep time: 10 min
Cook time: 20 min
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

Avocado Beetroot Dip

Credit

Whisk Media Group

Credit

Whisk Media Group

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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

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

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

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