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by michelle

Archive for the ‘dips’ Category

beetroot and yoghurt dip

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Although this fresh beetroot dip requires some forward planning, it’s well worth the effort.

The day before you need this dip place a clean cotton or linen tea-towel into a bowl and empty 3 cups of plain Greek style yoghurt into it. Bring the ends together, tie securely and hang over a bowl or basin, allowing it to drip overnight. In the morning the yoghurt will be the consistency of cream cheese. Meanwhile boil 2 medium fresh beetroots, leaving some stem and the skin on, until tender. Allow to cool and refrigerate.

When ready to make the dip, rub the skin and stems off the beetroots and chop roughly. Place into a food processor with the yoghurt, a large finely diced clove of garlic, 2 teaspoons (or more to taste) of ground cumin and a little salt to taste. Serve with your favourite bread.

Written by michelle picker

February 1, 2012 at 1:30 pm

beetroot + dip

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Beetroots are a delicious and versatile vegetable, especially when roasted. Serve them with roast beef, steak or on a burger, use them later in sandwiches or make a moreish dip. Preheat the oven to 200C (400F) then wash and trim the fresh beetroots (without peeling) and pat them dry. Combine 2 tablespoons of balsamic vinegar with the juice of one orange, 2 tablespoons of brown sugar and 1 tablespoon of olive oil. Toss the beetroots in this mixture in a baking dish and cover with foil, allowing them to bake until tender (1-2 hours depending on size). Serve hot, drizzled with the pan juices or serve them cold as a salad, sliced and dressed with olive oil, lemon juice and fresh mint. To make this dip, take approximately two large roasted beetroots, 100g of cream cheese, a tablespoon of horseradish, 1 cup of walnuts, 2 tablespoons of good quality mayonnaise and 1-2 teaspoons of pomegranate syrup (this is available from Middle Eastern stores and adds sourness). Blend to the desired consistency in a food processor.

Written by michelle picker

December 8, 2010 at 1:23 pm

Posted in dips

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