Beetroot, Parmesan & Cashew Dip

2
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"This is so quick and easy, and such a delicious dip to serve~ especially over Summer. makes 2 cups"

Original recipe yields 2 servings
OK

Nutritional

  • 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

Step 1

Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.

Step 2

Place cashews in a food processor and process until roughly chopped.

Step 3

Add the beetroot and parmesan cheese and process again until finely chopped.

Step 4

Transfer the mix to a large bowl then stir in the garlic, lemon juice and reserved beetroot juice.

Step 5

Season to desired taste ~ Remember the cashew's you used were salted, so maybe no salt is needed for your taste!

Step 6

Cover and refrigerate until ready to serve.

Step 7

Serve with water crackers, pita bread or lavash.

Tips & Variations


No special items needed.

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