Beetrootparmesanandcashewdip Recipes

BEETROOT, PARMESAN AND CASHEW DIP

Beetroot, Parmesan and Cashew Dip image

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

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

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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