Half a can (400g) of beetroot, drained
1 handful of baby spinach, washed
2 heaped teaspoons of reduced fat cottage cheese
1 clove of garlic (or 1 teaspoon of minced garlic)
1 teaspoon Moroccan seasoning
Puree all ingredients in a food processor until a smooth paste. Serve with a platter of vegetable to dip.