Summer Blush Dip

1. 1

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

2. 2

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

3. 3

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

4. 4

   Garnish with finely chopped parsley.

5. 5

   Place dip in refrigerator for 30 minutes before serving.

6. 6

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

7. 7

   your preference.

* Per serving · 4 servings · Values may vary.

No additional tips available.