Beetroot and mint dip
-
Easy
- September 2016
-
Serves 6
-
Ready in 5 min
Dunk crunchy crudités into this light beetroot dip or use it as a sandwich spread.
Nutrition: per serving
- Calories
- 83kcals
- Fat
- 7.3g (4.8g saturated)
- Protein
- 1.9g
- Carbohydrates
- 2.2g (2g sugars)
- Fibre
- 0.4g
- Salt
- 0.2g
Advertisement
Ingredients
- 180g full-fat cream cheese
- 80g cooked and roughly chopped beetroot (not in vinegar)
- Finely grated zest of ½ lemon
- Small crushed garlic clove
- Handful of fresh mint leaves
Method
- Put all the ingredients into a food processor and pulse until well combined but coarse textured. It’s as easy as that!
Advertisement
Rate & review
Rate
Reviews
Save recipe
Dip recipes
Saffron and mint yogurt
This special dip recipe of saffron, mint and Greek yoghurt goes great with the Moroccan...
-
Easy
-
0
Save recipe
Sharing recipes to feed a crowd
Churros with Nutella dip
Nutella lovers, you won’t be able to resist these warm sugar-coated churros dunked in rich...
-
Easy
-
0
Save recipe
Alternative barbecue recipes
Red pepper and aubergine dip
This summery vegetarian dip recipe is full of the flavours of the Mediterranean. Serve with...
-
Easy
-
0
Save recipe
Dip recipes
Burnt onion and garlic soured cream
The slightly bitter flavour of burnt onion works wonderfully added to classic soured cream and...
-
Easy
-
0
