Beetroot and mint dip
- Published: 14 Oct 16
- Updated: 18 Mar 24
Dunk crunchy crudités into this light beetroot dip or use it as a sandwich spread.
- Serves 6
- Ready in 5 min
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
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Put all the ingredients into a food processor and pulse until well combined but coarse textured. It’s as easy as that!
Recipe continues after advertising
Advertisement
- 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
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter