Beetroot dip:250 grams beetroot, scrubbed, topped, tailed and quartered2-3 tablespoons Greek yoghurt
Butternut squash dip:250 grams butternut squash, sliced into
1 inch pieces1 clove garlic, peeledjuice ½ lemon
Avocado dip:1 large avocado, cut into chunky dice½ tablespoon extra virgin olive oiljuice ½ lemonsalt and freshly ground pepperfresh vegetables, such as carrots, celery and capsicums, sliced into sticks
Preheat a barbecue grill to medium. Wrap the beetroot tightly in foil and cook for 25-30 minutes. Once tender, allow to cool in the foil to loosen skin. Peel skin off and dice flesh roughly. Blitz to a rough paste in a food processor. Mix in the yoghurt and season to taste with salt and pepper.
Butternut squash dip:
Preheat a barbecue grill to medium. Wrap the squash and garlic tightly in foil and cook for around 20 minutes. Once tender, allow to cool in the foil to loosen skins. Peel skins off and discard. Place squash and garlic in a food processor and blitz to a smooth paste. Add a squeeze of lemon and season to taste with salt and pepper.
Place the diced avocado in a bowl. Add the lemon juice and extra virgin olive oil. Mix gently with a fork to combine, until a chunky paste. Season to taste with salt and pepper.
Be prepared and make the Beetroot and Butternut dips the day before. Make the Avocado dip just before serving and place the stone in the dip to keep it from browning.
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