Beetroot Parmesan And Cashew Dip Recipes
ROASTED BEET AND CASHEW DIP
Provided by Trisha Yearwood
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the cashews in a small bowl and add enough water to cover the nuts. Set aside until ready to make the dip, about 5 minutes.
- Combine the drained cashews, beets, beet juice, dill, lemon zest and juice and cucumber in the carafe of a food processor. Pulse into a smooth paste, about 2 minutes, scraping down the sides of the carafe as needed. While the machine is running, stream in the olive oil. Turn off the machine and season the dip with salt and pepper. Pulse until just combined and pour into a serving bowl. Garish with a drizzle of olive oil, chopped dill, and crumbled feta cheese. Serve with potato chips. Store in an airtight container in the refrigerator for 1 week.
- Leave the skins on the potatoes and slice as thinly as you can manage; you can also use a mandoline if desired. Pat dry with a paper towel. Heat enough oil to fill a heavy-bottomed pot or Dutch oven halfway to 375 degrees F. Drop in the potatoes in batches and fry until crisp and starting to brown on the edges, 1 to 2 minutes. Remove to wire rack-lined baking sheet pan and sprinkle with some salt.
BEETROOT, PARMESAN AND CASHEW DIP
Make and share this Beetroot, Parmesan and Cashew Dip recipe from Food.com.
Provided by Tisme
Categories < 15 Mins
Time 10m
Yield 2-3 cups
Number Of Ingredients 6
Steps:
- Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.
- Place cashews in a food processor and process until roughly chopped.
- Add the beetroot and parmesan cheese and proccess again until finely chopped.
- Transfer mix to a large bowl and stir in garlic, lemon juice and reserved beetroot juice.
- Season to desired taste.
- Cover and refrigerate.
- Serve with water crackers, pita bread or lavash.
Nutrition Facts : Calories 746.9, Fat 49.5, SaturatedFat 15.6, Cholesterol 44, Sodium 1420.3, Carbohydrate 49.2, Fiber 8.6, Sugar 19.6, Protein 34.5
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- Also, roast your beets if not already roasted. Note that adding a up to a tablespoon of the beetroot juice can help thin out this dip.
- In a food processor, combine together the drained cashews, roasted beets with any additional beetroot juice , and the garlic. Pulse until blended.
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