Double Dip Bonanza: Beetroot Dip & Cannellini Bean Dip

These dips are simple to make and a lot better than anything that you can buy from a store. They are a taste sensation and go well with any platter. You probably have most of these ingredients in the pantry. Each recipe makes about 2 cups of dip. The Beetroot recipe comes courtesy of Bite magazine and the Cannellini Bean is my own creation.

Beetroot Dip

Ingredients

Beetroot (2 large, topped and tailed)

• Lemon (1, juiced)

• Garlic (1 clove, chopped)

• Fennel seeds (1 tsp)

• Coriander seeds (1 tsp)

• Cumin Seeds (1 tsp)

• Mint (1 Cup of Fresh Mint)

• Yoghurt (Plain and unsweetened, Greek ½ cup)

Method

1. Preheat oven to 180C. Wrap the beetroot in tinfoil and bake for 30-40min until it turns soft. Take out of tinfoil and cool in the fridge. Once cool rub off the skin and roughly chop.

2. In a food processor blitz cold beetroot with lemon juice, garlic, spices and mint. Add the yoghurt and blitz for about 30 seconds until combined. Season with salt and pepper to taste.

Cannellini Bean Dip

Ingredients

• Cannellini Beans (1 Can, 400g, drained)

• Parsley (2 Tbsp of Fresh, chopped roughly)

• Garlic (2 cloves, diced)

• Olive oil (¼ cup)

• Lemon (1, juiced)

• Balsamic Vinegar (1 Tbsp)

• Salt (1 tsp)

• Salt and pepper to taste

Method

1. In a food processor place Cannellini beans, parsley, garlic, lemon juice, and salt. Blitz for about 30 seconds until combined. Then pour in Olive oil and Balsamic vinegar and blitz for another 30 seconds. Season with salt and pepper to taste.