Beetroot, Yoghurt and Mint Dip

Lamb Weston has created several recipes ideas for dip to accompany its Potato Dippers.

A unique curved shape, designed for dipping and sharing, the Potato Dippers from Lamb Weston are an easy profit boosting potato solution for the hospitality industry.

A versatile product, allowing operators to tap into customer demand for light snacks and sharing platters at any time of day, Potato Dippers can be mixed and matched with different dips and flavour combinations. From light summer dips to creamy cheese fondue, the Dippers provide an opportunity for operators to add variety to simple menus, while increasing price margin and profitability.

For more information visit www.potatodippers.com

Ingredients: 

Serves 6

1.5kg beetroot

2 peeled garlic cloves

Small bunch of corander

Small bunch of mint leaves

2tbsp olive oil

125ml thick Greek-style yoghurt

A pinch of salt

Preparation method: 

Peel and cook the beetroot

Put the beetroot, garlic cloves, coriander, mint leaves and olive oil into a food processor or blender and blend until smooth

Add the Greek-style yoghurt and pulse quickly, just once or twice

Add a pinch of salt and refrigerate until ready to serve

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