Beetroot, Parmesan and Cashew Dip

Submitted by Tisme

"I love dips for summer and this one is fantastic and as an added bonus its so quick and easy!"

 

• Ready In: 10mins
• Ingredients: 6
• Yields: 2-3 cups

ingredients

• 450 g baby beets
• 150 g salted roasted cashews
• 1 cup grated parmesan cheese
• 1 garlic clove, crushed
• 1 tablespoon lemon juice
• salt and pepper, to taste

directions

1. Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.
2. Place cashews in a food processor and process until roughly chopped.
3. Add the beetroot and parmesan cheese and proccess again until finely chopped.
4. Transfer mix to a large bowl and stir in garlic, lemon juice and reserved beetroot juice.
5. Season to desired taste.
6. Cover and refrigerate.
7. Serve with water crackers, pita bread or lavash.

Reviews

[Mandy]

I've never had beetroot dip before so this was a lovely surprise..simple to make with ingredients I usually always have on hand and tasty to boot. Thanks tisme!