Summer Blush Dip

Name: Summer Blush Dip
Ingredients: 1/4 cup cashew nuts, dry roasted; 125 g cream cheese, at room temperature; 225 g beetroots, canned sliced and drained; 1 tablespoon parmesan cheese, freshly grated; 1 tablespoon coriander, chopped; 1/2 teaspoon thyme leaves, finely chopped; salt and pepper (optional); 1/2 teaspoon parsley, finely chopped

8 ingredients

7 steps

Ingredients

1/4 cup cashew nuts, dry roasted
125 g cream cheese, at room temperature
225 g beetroots, canned sliced and drained
1 tablespoon parmesan cheese, freshly grated
1 tablespoon coriander, chopped
1/2 teaspoon thyme leaves, finely chopped
salt and pepper (optional)
1/2 teaspoon parsley, finely chopped

Directions

1

Process cashews in a food processor until finely ground. Add the beetroot and process until pureed.
2

Add the cream cheese and parmesan cheese, continue to process until the mixture is quite smooth and blended.
3

Fold in the chopped coriander and season to taste with freshly ground pepper and salt.
4

Garnish with finely chopped parsley.
5

Place dip in refrigerator for 30 minutes before serving.
6

Serve dip on platter with bread, biscuits, water crackers, turkish bread or.
7

your preference.