This dip has a really interesting flavour combination and is bound to get rave reviews! Its easy to make and bring to parties, BBQ's, drinks and to keep in the fridge for lunches and snacks - it's fantastic in wraps/sandwiches.
Ingredients 1 packet "Balsamic Infused Cocktail Beetroots" (bought from Coles - could substitute drained, canned beetroot)
4 tbs greek yoghurt
Juice of 1/4 of a lemon
1 tsp crushed garlic
1/2 tsp honey
50g ground pistachios
black pepper to taste
Quarter the beetroot's (save 3 as garnish) and put in food processor. Add yoghurt and process to form dip base.
add lemon juice, garlic, honey and pepper and process once again.
transfer to a bowl and fold pistachio through (this should make it a little bit thicker).
Taste at this point and adjust to palette
grate the three cocktail beetroot's; fold through for texture and save some to put on top as a garnish.