There’s nothing better than dips in our opinion. They’re easy to make and incredibly versatile; serve them vegetables, pitta breads or just eat them on their own. This creamy beetroot dip is one of our favourites and the colour has us coming back for more.

 

Ingredients

2 beetroot bulbs

100ml Original Bio-tiful Kefir

1 tbsp. Kefir-Quark

1 tbsp. olive oil

3 mint leaves

1 squeeze of lemon

1 tsp black pepper

Pinch salt

Method

Add the beetroot, Kefir, Kefir-Quark, olive oil and mint into a blender and blitz. Check the consistency and then add the lemon, pepper and salt to taste. Sprinkle seeds on top of the dip and serve with a mix of vegetables.