I first tasted beetroot dip about 3 years ago and loved it so much I asked the hostess for her recipe. She gave me 2 recipes. One is a very simple one to make and the other one takes much longer, has more ingredients but is definitely worth the effort to make. I will share the both of them with you to try.
INGREDIENTS:
1 can (450g) of baby beetroots
1 cup greek style plain yoghurt
2 tablespoons fresh lemon juice
1 teaspoon ground coriander seeds
1 teaspoon ground cummin
sea salt and freshly ground black pepper to taste
METHOD:
Coaresly chop the beetroots and place in a medium size bowl with all other ingredients.
Combine well and add a little salt and pepper to taste.
Serve with pieces of turkish bread or other dipping sticks.
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