Beetroot, Parmesan & Cashew Dip
Recipe: #33276
September 06, 2019
Categories: Dips, Cheese, Parmesan, Cashew Nut, Beet, Appetizers, Australian, 5 Ingredients Or Less, 5-Minute Prep, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"This is so quick and easy, and such a delicious dip to serve~ especially over Summer. makes 2 cups"
Ingredients
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 by Step Method
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
No special items needed.