Beetroot, Parmesan & Cashew Dip
September 06, 2019
Categories: Dips, Dairy, Cheese, Parmesan, Nuts/Seeds, Cashew Nut, Vegetables, Beet, Appetizers, Australian, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Food Processor, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, All Occasions more
"This is so quick and easy, and such a delicious dip to serve~ especially over Summer. makes 2 cups"
- Serving Size: 1 (364.6 g)
- Calories 693
- Total Fat - 45.5 g
- Saturated Fat - 13.5 g
- Cholesterol - 31.6 mg
- Sodium - 1063.3 mg
- Total Carbohydrate - 49.2 g
- Dietary Fiber - 7 g
- Sugars - 22.2 g
- Protein - 30.8 g
- Calcium - 585.5 mg
- Iron - 6.4 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.2 mg
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 process again until finely chopped.
Transfer the mix to a large bowl then stir in the garlic, lemon juice and reserved beetroot juice.
Season to desired taste ~ Remember the cashew's you used were salted, so maybe no salt is needed for your taste!
Cover and refrigerate until ready to serve.
Serve with water crackers, pita bread or lavash.
Tips & Variations
No special items needed.