Dunk crunchy crudités into this light beetroot dip or use it as a sandwich spread.
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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!
Nutrition
- 83kcals Calories
- 7.3g (4.8g saturated) Fat
- 1.9g Protein
- 2.2g (2g sugars) Carbs
- 0.4g Fibre
- 0.2g Salt
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