Ingredients
- 40 grams cashew nuts (1/4 cup dry roasted)
- 125 grams cream cheese (at room temperature)
- 225 grams beetroot (canned sliced and drained)
- 1 tablespoon grated parmesan cheese (freshly grated)
- 1 tablespoon chopped coriander (chopped)
- 1/2 teaspoon finely chopped thyme leaves
- Salt and pepper (optional)
- 1/2 teaspoon finely chopped parsley
How to Make
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Step 1: Process cashews in a food processor until finely ground. Add the beetroot and process until pureed.
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Step 2: Add the cream cheese and parmesan cheese, continue to process until the mixture is quite smooth and blended.
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Step 3: Fold in the chopped coriander and season to taste with freshly ground pepper and salt.
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Step 4: Garnish with finely chopped parsley.
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Step 5: Place dip in refrigerator for 30 minutes before serving.
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Step 6: Serve dip on platter with bread, biscuits, water crackers, turkish bread or
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Step 7: Your preference.
We hope you enjoy this recipe!
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