Greek yoghurt dips – beetroot, avocado and chili

Greek yoghurt dips - beetroot, avocado and chili
Greek yoghurt dips - beetroot, avocado and chili
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! ♥

Greek yoghurt dips - beetroot, avocado and chili Greek yoghurt dips - beetroot, avocado and chiliBeetroot 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

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!

Greek yoghurt dips - beetroot, avocado and chiliAvocado 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

Simply add everything to a blender and pulse until smooth.

Greek yoghurt dips - beetroot, avocado and chiliSpicy chili greek yoghurt dip

Find the recipe right here! ♥

Girls’ Night // Cocktail and snack recipes

Girls’ Night // Cocktail and snack recipes DSC_6490
Sponsored. This post is made in Collaboration with Cointreau.

I have been wanting to do a girls’ night themed blogpost for such a long time, to me there is nothing better than having my girlfriends over for delicious cocktails and good food, so when I was approached about doing a collaboration with Cointreau it seemed like the perfect opportunity to do such a post! Cointreau is a French orange-flavoured liqueur made from 100% natural ingredients, including bitter and sweet orange peel. It is absolutely perfect for fresh, summery and girly drinks!

When my friends and I have a girls’ night we usually end up going out for cocktails (and sometimes dancing) later in the evening, so we like to keep both the food and cocktails quite light and somewhat healthy – haha I just look a whole lot better in a cocktail dress that way! ;) I have put together a couple of my favorite snack and cocktail recipes that are always a big hit – my creamy butter bean dip with chives served with veggie sticks (haha and usually some chips or bread as well), a big fruit platter and fresh and summery Cointreau Fizz cocktails – you can find the recipes below ❤︎


Cointreau Fizz
5 cl Cointreau
The juice of a 1/2 lime
Sparkling water to top off the glass (I used about 10 cl)
Lots of ice cubes

Start by filling the glass with ice, then pour in the cointreau, lime juice and top off the glass with sparkling water. Stir briefly and add garnish, I added lime and orange slices. Enjoy!

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Creamy butter bean dip with chives 
1 can of butterbeans, drained and rinsed
2 deciliter (equals 0.8 cup) cottage cheese
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon onion powder
1 tablespoon nutritional yeast
1 clove of garlic, crushed – optional
4 tablespoons finely chopped chives
Sea salt + pepper to taste

Garnish: A splash of olive oil, finely chopped chives and paprika or chili powder.


Simply add all ingredients to a food processor and pulse until nice and creamy, taste it and make sure to adjust the flavors to your liking. Chill for 1/2 – 1 hour before serving. Garnish with a splash of olive oil, finely chopped chives and paprika or chili powder and serve with your favorite veggies.