Ingredients for Beetroot Parmesan And Cashew Dip
- one 15-ounce can Baby Beets (approx. 1 1/2 cups drained)
- 1 cup raw Cashews
- 1/2 cup grated Parmesan Cheese
- 2 cloves minced Garlic
- juice of 1/2 Lemon
- Salt and freshly ground black Pepper, to taste
- 1 tablespoon Beetroot Juice (reserved from can)
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How to Make Beetroot Parmesan And Cashew Dip
- Drain one 15-ounce can of beetroot, reserving 1 tablespoon of the beetroot juice.
- Place 1 cup raw cashews in a food processor and pulse until roughly chopped.
- Add the drained beetroot (approximately 1 1/2 cups), 1/2 cup grated Parmesan cheese, and process until finely chopped but still slightly chunky.
- Transfer the mixture to a medium bowl. Stir in 2 cloves minced garlic, the juice of 1/2 lemon, and the reserved 1 tablespoon of beetroot juice.
- Season generously with salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (Can be made ahead!)
- Serve chilled with your favorite dippers such as water crackers, pita bread, or lavash.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
78g
Fat
77g
Carbs
16g
