Guest guest Posted October 21, 2008 Report Share Posted October 21, 2008 Beetroot Dip 425 g (15 oz) can beetroot slices, drained 1 teaspoon ground cumin 4 teaspoons finely chopped fresh dill sprigs 1/3 cup plain soy yoghurt 1. Process beetroot, cumin, dill and yoghurt until smooth. 2. Refrigerate in an airtight container. Serves 8. Quote Link to comment Share on other sites More sharing options...
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