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Beetroot Dip

Beetroot Dip

Preparation Time: 10 mins

Cooking Time: 20 mins



500g fresh beetroot – peeled and
cut into 3cm chunks
75mls olive oil
2 cloves garlic – peeled
2 Tbl Matchett’s Chilli Jam
1½ tsp cumin seeds 
1½ tsp coriander seeds
¼ tsp salt flakes
Chives for garnish


Roast the beetroot in a little of the olive oil until soft. Allow to cool.
Dry roast the cumin seeds and the coriander seeds in a pan for about
1 minute until lightly browned and aromatic, then grind to a powder
with a mortar and pestle.
Place all the ingredients into a food processor and blend until very smooth.
Refrigerate until required.  Transfer to a clean bowl.
Garnish with chopped chives.
Serve with Matchett’s Water Crackers.

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Matchett's Chilli Jam


Customer Reviews

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