Beetroot and Chipotle Dip
Prep Time
10 Minutes
Cook Time
65 Minutes
Makes
4
Ingredients & Instructions
Reviews
Ingredients
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4 medium raw beetroots
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1 chipotle chilli in adobo sauce
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2 garlic cloves
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½ tsp ground cumin
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1 cup Greek yoghurt
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Salt and pepper, to season
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Fresh coriander to garnish
Instructions
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Step 1
Preheat oven to 200˚C.
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Step 2
Wash beetroots and wrap individually in foil. Place on tray and into oven for 60 minutes until tender. Remove from oven and allow to cool.
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Step 3
Once cooled, peel and cut into cubes. Place in a food processor. Add garlic cloves and ground cumin. Process to a smooth puree. Stir in yoghurt. Season with salt and pepper.
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Step 4
Place beetroots in food processor with other ingredients.
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Step 5
Serve and garnish with fresh coriander.