Being the perfect trend follower that I am, it should be no surprise that I recently bought a NutriBullet. Given that I have a hand mixer, food processor, blender and two mortar and pestles, it was warranted the the fiancé eye rolled at my purchase. Lucky for me, I figured out a way for the NutriBullet to be mutually beneficial. And welcome…. dip.
Once you start making your own dips it’s hard to go back to the packet stuff. Insanely easy, cheap and such a great way to boost your veg intake. Get onto it!
Beetroot & Yoghurt Dip
Makes around 2 cups
- Ciabatta, thick sliced
- Olive oil
- 1 can of sliced beetroot, drained
- 3 garlic cloves, skin still on
- 1/2 cup natural yoghurt
- 1tsp salt
- Sunflower seeds, pumpkin seeds and sesame seeds to garnish – optional
Pre heat the oven to 180 and bake the garlic cloves for 10 minutes. Once cool enough to touch remove the skin and blend using a food processor, NutriBullet or hand held blender along with the beetroot, salt and yoghurt until smooth.
Drizzle the ciabatta toasts generously with olive oil then sprinkle with salt and bake on a lined baking tray for 5 minutes on each side or until golden and crunchy.
Coat the dip generously on the toasts and garnish with the seeds.