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Freeze-dried beetroot dip


    • 1 x 450g can baby beetroot, drained, coarsely chopped

    • 50gm Freeze-dried beetroot powder

    • 250g (1 cup) Tamar Valley Greek Style Yoghurt

    • 2 tbsp fresh lemon juice

    • 1 tsp ground cumin

    • 1 tsp ground coriander

    • Salt and freshly ground black pepper, to season

    • Kurrajong Kitchens Lavosh crisps, to serve


    1. Combine ingredients thoroughly in a bowl. Taste and season with salt and pepper. Serve in bowl with Lavosh crisps.

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