Tangy Beetroot Dip

A deliciously different dip that’s easy to make. Ideal to serve with whole snow peas and radishes, and celery sticks.

Recipe by: Vikki Leng, for details please click here.

Ingredients

1 beetroot, cooked (see tip) and chopped
1/4 white onion, chopped
125g light cream cheese
1/4 tsp Tabasco sauce

Method

1. Using blender or food processor, blend the cooked beetroot with the onion and cream cheese.
2. Add Tabasco sauce and combine.
3. Serve at once, or store in a covered container in the refrigerator for up to 3 days.

Tip:
· To cook beetroot, trim stems to 2 cm, cover beetroot with water and boil until tender, about 45 minutes. Allow to cool. Using your hands, slip skins off beetroot.

* Kids will need supervision using the blender or food processor.