Mayonnaise Dips Trio



300 g FAGE Total Yoghurt

75 ml soy milk

50 g cooked beetroot

10 ml lemon juice

150 ml sunflower oil

Large pinch of saffron

50 g spinach

Pinch of salt 

  1. To make the mayonnaise, pour the soy milk into a tall jug. Add the sunflower oil and blitz with a hand blender. Once complete, add the lemon juice and stir to combine.
  2. Divide the mayonnaise between 3 bowls. In the first bowl add 100 g of FAGE Total yoghurt and the saffron. Mix.
  3. In the second bowl, add 100 g of yoghurt. Dice and add the beetroot. Season and blend.
  4. In the third bowl, add 100 g of yoghurt. Wilt the spinach in a pan. Drain off any excess water and allow to cool. Add the cooled spinach to the third bowl. Season, mix and blend.
  5. Serve with vegetable crudités.