Beetroot, Parmesan and cashew dip

Beetroot, Parmesan and cashew dip

4.7 268 ratings

Подготовка 5 min

Всего 5 min

490 g

Ingredients

Parmesan cheese crust removed and cut into cubes (3 cm)
80 g
garlic clove
1
roasted salted cashew nuts
150 g
canned baby beetroot (reserve1 tbsp beetroot liquid), remaining liquid drained
450 g
lemon juice (approx. ½ lemon)
1 tbsp
sea salt to taste
1 pinch
ground black pepper to taste
1 pinch
spring onion/shallot trimmed and finely sliced for garnishing
1

Difficulty

easy

Nutrition per 50 g

Sodium 294.5 mg

Protein 6 g

Calories 641.9 kJ / 153 kcal

Fat 10 g

Fibre 2.5 g

Saturated Fat 2.8 g

Carbohydrates 8 g

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Также представлен в

Dips & savoury spreads 52 Recipes
Australia and New Zealand

Festive Flavour 105 Recipes
Australia and New Zealand

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