This is a healthy, dairy free dip that I experimented with after trying a beetroot dip at a friend’s party.
Ingredients
1 x 425g tin of sliced beetroot, drained
2 tsp dried mint, or a few leaves of fresh mint if you have it
1½ tsp balsamic vinegar
2 tbsp. olive oil
⅓ cup cashew nuts
pinch of salt
Method
Just tip all of the ingredients into a food processor and whizz until smooth. Serve with crackers and veggie sticks. This should keep well in the fridge for 5-7 days.
If you need this to be nut-free, substitute the cashew nuts with feta cheese.
This looks delicious 🙂