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Avocado beetroot dip

Yields4 ServingsPrep Time10 minsTotal Time10 mins

beetroot & avocado dip_10164 (1).jpg

 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

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


Spoon into a serving bowl and sprinkle with reserved feta, diced avocado and dill. Finish with a drizzle of olive oil if desired.


Serve immediately with fresh vegetable batons and bread sticks

Nutrition Facts

Serving Size 4

Servings 4