Beetroot dip

Submitted - Ben
Views - 370
Serves - 8


1 x 450g can baby beetroot, drained, coarsely chopped
250g (1 cup) Tamar Valley Greek Style Yoghurt
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and freshly ground black pepper, to season
Kurrajong Kitchens Lavosh crisps, to serve


Combine ingredients thoroughly in a bowl.

Taste and season with salt and pepper

Serve in bowl with Lavosh crisps.