Beetroot dip

Ingredients:
- 255g tin of sliced beetroot, drained
- Juice of half a lemon
- 1 clove garlic, crushed
- 125g reduced fat natural yoghurt
- 1 spring onion, finely sliced
- Assorted vegetables and crackers to serve
Method:
- Roughly chop beetroot, place in small bowl. Use a fork or potato masher to mash until smooth
- Add the lemon juice, garlic and yoghurt and mix until blended
- Stir through the spring onions
- Serve with vegetables and crackers.