Beetroot and mint dip
- Published: 14 Oct 16
- Updated: 26 May 25
Dunk crunchy crudités into this light beetroot dip or use it as a sandwich spread.
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Serves 6
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Ready in 5 min
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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
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Method
- Put all the ingredients into a food processor and pulse until well combined but coarse textured. It’s as easy as that!
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- Recipe from September 2016 Issue
Nutrition
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
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