Greek yoghurt dips – beetroot, avocado and chili | Dressings/dippings

Evening lovelies ♥ Okay so let me just start off with saying that two months is definitely the longest that I have gone without blogging! I am so sorry for going MIA like that, I just had too much going on and I had to cut some of my workload in order to keep my stress levels under control. So much have happened in these past two months, but most importantly, my cookbook is pretty much completely done, I have completed all those freelance jobs that were stressing me out and I went to Bali on a two week holiday to de-stress a bit, which means that I am finally ready to get back to blogging regularly again! I have missed the blog and you guys like crazy and I am so excited to share what I have been up to – so many exciting things to come!

I will explain more about everything in another blogpost, right now I just want to share the recipes for these delicious greek yoghurt dips with you lovelies. They are the perfect summery accompaniment and I am pretty much using them as a side for everything these days, so yum! ♥

Beetroot greek yoghurt dip
150 grams beetroot, washed and peeled
1 deciliter (equals about 0.4 cup) greek yoghurt
1/2 – 1 tablespoon tahin
1/2 – 1 teaspoon ground cumin
1/2 teaspoon sea salt
Pepper

Wrap the washed and peeled beet in tinfoil and roast it in the oven at 200 c / 400 f for about 45 minutes or until tender. Allow the beet to cool before adding it to a foodprocessor along with the rest of the ingredients. Pulse until smooth and it is ready to be served, enjoy!

Avocado and garlic greek yoghurt dip
1 large avocado, peeled and pitted
1 deciliter (equals about 0.4 cup) greek yoghurt
1 small clove of garlic, crushed
Salt and pepper to taste