Dick Smith's Beetroot, Pistachio and Hazelnut Dip

There is no arguing that beetroot is just incredible on a hamburger, but trust me when I say that this beetroot dip is simply magnificent! And best of all, it's made from Dick Smith's sliced Australian beetroot. Simply the best in the world.

Ingredients

1 x 425g Dick Smith’s Magnificent Australian Grown Sliced Beetroot

300ml plain natural yoghurt

20g Parmesan cheese, grated

1 clove garlic, finely chopped

3 tablespoons lemon juice

2 tablespoons of Rylstone Organic Extra Virgin Olive Oil (buy it now)

Salt to taste – Mount Zero Pink Lake Natural Salt (buy it now)

Pepper, to taste – Saltt Kibble Black Pepper (buy it now)

3 tablespoons – Aromatics Dukkah Pistachio and Hazelnut (buy it now)

Method

1. In a food processor add the beetroot and process until finely chopped.

2. In a bowl add the remaining ingredients and stir until thoroughly mixed.

Serve with Lloyds Chilli Kalamata Olives (buy it now) and Matchett’s Poppy Seed Water Crackers (buy it now)