Who doesn’t enjoy a good dip? They’re tasty and can be enjoyed in so many ways. So, if you’re looking for a good dip this festive season, then enjoy this dip taken from the “Cooking from the Heart: DASH Edition Cookbook.”
Roasted Beetroot & Cottage Cheese Dip
This colorful beetroot and cottage cheese dip can be served in so many ways. Additionally, as it contains beetroot, the dip provides a dose of fiber, folate, potassium, iron, and vitamin C.
This recipe is delicious as a dip, a sandwich spread or enjoyed in a pita with chicken and salad ingredients. Courtesy of Pharma Dynamics.
Ingredients
- 4 tsp (20 ml) olive oil
- 1 clove of garlic, crushed
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 ml) finely grated
- lemon rind
- 1 tbsp (15 ml) fresh thyme leaves
- or 1 tsp (5 ml) dried thyme black pepper to taste
- 250 g beetroot in the skin, cut into wedges
- 1 cup (250 ml) plain smooth low-fat cottage cheese or plain low-fat yogurt with extra fresh thyme to garnish
Preparation
- Preheat oven to 200 °C. Line a baking tray with foil.
- Mix oil, garlic, lemon juice, rind, and thyme in a bowl and season with pepper.
- Toss beetroot in the oil mixture to coat well. Place beetroot with oil mixture on a baking tray and roast for 30-40 minutes, or until cooked. Allow cooling.
- Place beetroot and pan juices with cottage cheese or yogurt in a bowl. Blend with a stick blender to a consistency of your preference—season to taste with more lemon juice, pepper, and fresh thyme.
- Enjoy as a dip with veggies, a side dish, or meat. It’s even delicious as a quick snack. Keep the dip refrigerated in an airtight container for 3-4 days.
TIPS
Serves 4 as a meal or 6 as a side dish | Ready in 1 hour
