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Avocado Beetroot Dip

Total votes: 500


450g can baby beetroots, drained (1/3 cup juice reserved)

2 ripe avocados

1 clove garlic

100g feta, crumbled (reserve 1tbs for garnish)

1tbs lemon juice

Small bunch dill

1 avocado, diced (extra)

Extra virgin Olive Oil

Vegetable batons, to serve

Bread sticks, to serve


  1. 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
  2. Spoon into a serving bowl and sprinkle with reserved feta, diced avocado and dill. Finish with a drizzle of olive oil if desired.
  3. Serve immediately with fresh vegetable batons and bread sticks

  • Serves 4
  • Preparation Time 10

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