3 ingredient beetroot dip recipe
This luscious pink beetroot dip is tastier, more wholesome and far more economical than anything you could buy from the supermarket. And with only three ingredients, it's a cinch to whip up at home.
- 440g tin baby beetroot
- 250g cream cheese
- 1/2 cup mint leaves, chopped
In a food processor, blend beetroot with cream cheese and mint until smooth. Season well.
- Serve with bread, crackers or raw vegetables.
- Beetroot is naturally sweet, and veggie-shy kids will love eating them served this way, especially if you sell them on the 'pink' aspect.
- Recipe by Greer Worsley, who blogs at Typically Red.