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Beetroot dip

 

Beetroot dip



How to make Beetroot dip:

Blend or process 850g can drained beetroot slices, one quartered clove garlic, ¼ cup (60g) sour cream, 1 tablespoon tahini and 1 tablespoon lemon juice until smooth.

Makes 2½ cups Per tablespoon 1.3g fat; 86KJ (21 cal)

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