This is a great dip as it has fantastic taste and colour, or use as a side with Mid Eastern or fish dishes.
Beetroot and Yoghurt Dip Makes approx 2 cups
410g tin diced beetroot
1½ tablespoons Bittersweet Dilly Dill Blend**
1 cup Greek style unsweetened yoghurt
Salt and pepper to taste
Drain beetroot well and chop finely. In medium bowl mix Bittersweet Dilly Dill with yoghurt, and salt and pepper to taste. Fold in beetroot.
**Can substitute Bittersweet So Savoury, Zesty Garlic or Tarragon for Dill