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Beetroot Cream Cheese Dip

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Beetroot Cream Cheese Dip

The perfect beetroot cream cheese dip recipe with a picture and simple step-by-step instructions.

  • 1 Boiled beetroot
  • 200 g Cream cheese double cream setting
  • 125 g Yogurt
  • 2 tablespoon Chopped walnuts
  • 1 Charlotte
  • 0,5 Chopped garlic
  • 0,5 Hot peppers
  1. Cut the beetroot into small cubes. Chop the charlotte and hot peppers. Mix the cream cheese with the yoghurt. Add the walnuts, charlotte, garlic and peppers. Season to taste with salt and pepper.
  2. Goes well with bread, crispbread or jacket potatoes.
Dinner
European
beetroot cream cheese dip

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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