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beetroot parmesan and cashew dip


i love dips for summer and this one is fantastic and as an added bonus its so quick and easy!


# # #


  1. Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice
  2. Place cashews in a food processor and process until roughly chopped
  3. Add the beetroot and parmesan cheese and proccess again until finely chopped
  4. Transfer mix to a large bowl and stir in garlic
  5. Lemon juice and reserved beetroot juice
  6. Season to desired taste
  7. Cover and refrigerate
  8. Serve with water crackers
  9. Pita bread or lavash

Step 7

Total Time in Minute 10

Ingredients Count 6

cooking beetroot  parmesan and cashew dip

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Baby beets

Roasted cashews

Parmesan cheese

Garlic clove

Lemon juice

Salt and pepper

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