there is something missing from my life here in the states, and that something is popping into the supermarket on my way to the park for crackers and dip. there is a dip shortage! dip discrimination! sure, there is hummos...or ranch (correct me if i'm wrong, but this is as gross to me as vegemite to you)...but where is the tzatziki? the sundried tomato and feta? the exotic thai with cashews? and where oh where is the chunky beetroot?
having never made (or even contemplated) making dip before, i dove in head first, and amazingly had brilliant results (in the opinion of my 3 lovely food critics). i feel a strong urge to share the purple-beetroot-dippy love.
- peel and cube a large beetroot (beet, incase that wasn't obvious!), spray with some olive oil and roast in a moderate oven along with 2 peeled cloves of garlic for about 20 mins.
- once cool, throw into a blender with: 1/4 cup olive oil, 1/4 cup parmesan cheese, 1/4 cup pine nuts/walnuts/nuts, 1tsp cumin, 2 big blobs of plain yoghurt, salt and pepper, big handful of fresh chopped herbs (coriander, basil, parsley etc).
- BLEND! yum yum!
mick may have had his doubts about my cooking abilities when we first married but look at me now! please report back if you try it, and share your own dip recipe goodness with me too!