Beetroot, Parmesan and Cashew Dip

Recipe by Tisme
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READY IN: 10mins
YIELD: 2-3 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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