Beetroot, Parmesan and Cashew Dip |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I love dips for summer and this one is fantastic and as an added bonus its so quick and easy! Ingredients:
450 g baby beets |
150 g salted roasted cashews |
1 cup grated parmesan cheese |
1 garlic clove, crushed |
1 tablespoon lemon juice |
salt and pepper, to taste |
Directions:
1. Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.
2. Place cashews in a food processor and process until roughly chopped.
3. Add the beetroot and parmesan cheese and proccess again until finely chopped.
4. Transfer mix to a large bowl and stir in garlic, lemon juice and reserved beetroot juice.
5. Season to desired taste.
6. Cover and refrigerate.
7. Serve with water crackers, pita bread or lavash.
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