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Jacky’s Mum’s Egyptian Dip

A light delicious dip, perfect to pair with our Mini Cheese Bites!

Ingredients

3 Beetroots medium-sized
6-7 Garlic Cloves
1 cup Greek Yogurt
¼ cup Lemon Juice
2 tbsp Olive Oil Extra Virgin
½ tsp ground Cumin
½ tsp ground Coriander Powder
½ tsp ground Cinnamon
1 tsp Paprika
¾ tsp Salt
⅛ tsp ground Pepper
Nuts, pumpkin seeds and feta for garnish

Method

Preheat oven to 220ºC
Scrub beetroots and wrap them in aluminium foil.
Wrap the garlic pods in foil.
Bake the beetroots for 1 hour in the oven.
After 30 minutes, place wrapped garlic pods in oven to bake.
Cool and peel the beetroot.
Chop the beets roughly
In a food processor, place the beets, garlic, yoghurt, lemon juice, olive oil, cumin, coriander, cinnamon and paprika. Blend till smooth and creamy.
Season to taste with salt and pepper. Chill till required. Serve with our Mini Cheese Bites – delicious!

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Charlie’s Fine Food Co acknowledges the Ngaruk-Willam clan of the Boonwurrung people, part of the Kulin Nation, as the Traditional Owners and Custodians of the land on which Charlie’s is located. We pay our respects to their elders past and present.

We acknowledge and uphold the Traditional Owners’ continuing relationship to the land and waterways and extend our respect to all Aboriginal and Torres Strait Islanders as the First Peoples of Australia.

Jacky’s Mum’s Egyptian Dip

Ingredients

Method

CHARLIE'S COMMUNITY SIGNUP

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