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

Dip serves 8



  • 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



  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.

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