Why hello there! Oh what a week I've had - things have been busy, busy around here! Jesse is working full time and I'm trying to run KISS Freelance, be the perfect fiance, keep up with wedding things and work on Southern In-Law all at once. But hey, I can't complain - I am as happy as can be with my life as of right now and I'm feeling so blessed and incredibly grateful. I can't tell you how good it feels to have Jesse home - even at 6am when I'm awake making him breakfast and lunch for work (and now I make my Dad lunch too because he started getting jealous ;P)
There's some new additions to the blog with a new design and header and the latest addition...
The Southern In-Law Newsletter!
This will be a weekly newsletter filled with meal ideas, recipes, wedding updates, links, reader photos and an update on what we've been up to. You can sign up to the newsletter here and the first edition will be posted next Friday!
After nearly a month of being Chobani-less (as my local stores were sold out!) I finally have some - so you have to know I got straight to creating some new recipes!
With Easter and Jesse moving to Australia, we've had quite a few people over and have had a couple of dinner parties and barbeques - so dips were in high demand!
This Beetroot Tzatziki or Beetroot Yogurt Dip is super simple, healthy and oh so delicious! It's perfect eaten with crackers, veggies sticks or bread and if you're a fan of beetroot, you'll love it! Best of all - it's so easy!
low fat, gluten free, clean recipe
~4 raw medium beetroots (I weighed mine once peeled and they were around 400g)
1/2 cup yogurt
1 tsp garlic salt
Cook your beetroots one of the three following ways;
Roasted: Preheat your oven to 180°C/350°F. Wrap beetroots in foil and bake until tender. Allow to cool and peel.
Boiled: Place beetroots into a pot of water, boiling until tender. Run cooked beetroots under cold water until cool, peel.
Microwave: Place your beetroot in a microwave safe container, microwaving for 1 minute intervals until beets are tender. Allow to cool and peel.
Once tender, allow beets to cool slightly before pureeing in a food processor with yogurt and garlic salt.
Chill the dip or serve warm.
So tell me, what's your favourite kind of dip?
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