Beetroot, cucumber and mint dip with crackers

This quick and vibrant dish is perfect to keep in the fridge for a speedy snack.

Dip serves 8

Ingredients

• 250g cooked and peeled beetroot
• 1/2 a peeled cucumber
• 250g 0% fat Greek or Greek-style soya yoghurt
• 1 clove garlic
• Handful of mint
• 1 wholegrain cracker

Method

1. Combine all ingredients in a food processor.
2. Blend until smooth or preferred consistency.
3. Spread one layer of the dip over a wholegrain cracker and put the rest of the dip a Tupperware for a later date.