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.
Ingreadient:
- 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
Direction:
- 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
