Year two made a colourful beetroot dip and spinach dip. The beetroot dip turned out to be the winner, prefered by 3/4 of the class.
Recipe Beetroot Dip
- 4 (about 600g) beetroot bulbs, unpeeled, roots and stems removed
- 1/2 cup herbs
- 125g sour cream
- Salt & freshly ground black pepper
Place beetroot
in a microwave dish. Microwave for 5min or until soft. Wearing rubber
gloves to avoid staining your hands, peel beetroot and coarsely chop. Place
beetroot, herbs and sour cream in the
bowl of a food processor and process until smooth. Taste and season with salt
and pepper.
Recipe Spinach Dip
- Bunch spinach
- herbs
- 125g creamed cheese, softened
- 125g tub sour cream
- packet spring vegetable soup mix
