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Beetroot & Cashew Dip - Orgran


  • Prep Time: 10m
  • Cook Time: 30m

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Ingredients

  • 1 beetroot (approx 185g) (tinned beetroot can be used if desired)
  • soft cream cheese
  • salted cashews
  • 4 tablespoons white balsamic vinegar
  • 1 teaspoon Orgran Falafel Mix
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup mayonnaise
  • Orgran Crispibread or Wafer Crackers of choice.

Method

  • 1. Place beetroot into a saucepan of boiling water. Bring to the boil. Reduce heat and simmer until beetroot is tender. When cooked, remove from heat. Remove skin from beetroot.
  • 2. Place beetroot into an electric blender with remaining ingredients. Blend until smooth.
  • 3. Serve with Orgran Crispibread or Wafer Crackers of choice.