Beetroot and Yoghurt Dip

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.

     This dip is a beautiful ruby colour and is stunning at a party or as a side with fish or Mid Eastern dishes.

     **Can substitute So Savoury, Zesty Garlic or Tarragon for Dill



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