Name: Easy Beetroot, Parmesan and Cashew Dip recipe
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 450 g baby canned beetroot; 150 g salted cashews; 1 cup parmesan cheese grated; 1 garlic clove crushed; 1 tbs lemon juice; 250 g biscuits *to serve

by cookie1 Last updated on 07/09/2019

A very easy dip to make in the food processor. Can be made ahead. - cookie1

Ingredients

450 g baby canned beetroot
150 g salted cashews
1 cup parmesan cheese grated
1 garlic clove crushed
1 tbs lemon juice
250 g biscuits *to serve

Method

Step 1

Drain beetroot, reserving 1 tablespoon of the juice.
Step 2

Place cashews in a food processor and process until chopped.
Step 3

Add drained beetroot and parmesan. Process until finely chopped. Transfer to a large bowl.
Step 4

Stir in garlic, lemon juice and reserved beetroot juice.
Step 5

Season to taste.
Step 6

Serve with savoury biscuits or vegetable crudites.