Tangy Garlic Beetroot Dip

beetroot dip with olive oil toasted sourdough, honey mustard roasted brussel sprouts, and seared argentinian red shrimp

In my quest to create rainbow oatmeal, I had created a large batch of beetroot dip and needed to do something with it (besides make more oatmeal). This dip goes perfectly with bread, crackers, or veggies as a snack, appetizer, or side dish! It’s sweet, salty, tangy, spicy, earthy, creamy, and just delightful. Besides, who could resist this naturally hot-pink spread?

Tangy Garlic Beetroot Dip
Prep Time: 5 mins
Yield: 4 servings, 1/4 cup each

Ingredients

• 100 g beetroot puree
• 100 g fat free greek yogurt
• 1 tsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/8 tsp cayenne pepper
• 1/4 tsp salt
• optional, for garnish: feta cheese, green onions
  
  

Directions

1. Mix together all of the ingredients in a bowl until fully combined and serve cold!

Per 1/4 cup serving: 40 calories: 3.6 g carbs; 1.5 g fat; 3.3 g protein