Summer Blush Dip
Recipe: #22023
December 05, 2015
Categories: Dips, Beet, Appetizers, Australian, Baby Shower, Birthday, Easter, Fathers Day, Mothers Day New Years, Valentine's Day, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"I found this recipe from Heinz. This tasted so much like a dip I buy at the deli, and yet for something that is so simple this dip is so expensive to buy......so why pay top price and buy a dip when something is so very easy to make and tastes great, if not better than bought ones! I am posting as written but I do opt out of the coriander as the family does not like it. Serve with your favourite water cracker or bread. Cooking time is the time for refrigeration time. Yeilds 1 cup"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (147.7 g)
- Calories 506.9
- Total Fat - 49.2 g
- Saturated Fat - 25.7 g
- Cholesterol - 152.9 mg
- Sodium - 603.6 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 0.2 g
- Sugars - 6.3 g
- Protein - 9.6 g
- Calcium - 193 mg
- Iron - 0.6 mg
- Vitamin C - 1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Process cashews in a food processor until finely ground. Add the beetroot and process until pureed.
Step 2
Add the cream cheese and parmesan cheese, continue to process until the mixture is quite smooth and blended.
Step 3
Fold in the chopped coriander and season to taste with freshly ground pepper and salt.
Step 4
Garnish with finely chopped parsley.
Step 5
Place dip in refrigerator for 30 minutes before serving.
Step 6
Serve dip on platter with bread, biscuits, water crackers, turkish bread or
Step 7
Your preference.
Tips
No special items needed.
0 Reviews
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