Summer Blush Dip
Created by Tisme on December 5, 2015
- Servings: 1
- Prep Time: 12m
- Cook Time: 30m
- Recipe #22023
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.
Nutritional Facts
- 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