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Beetroot Cream Cheese Dip

5 from 2 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 412 kcal
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Ingredients
 

  • 1 Boiled beetroot
  • 200 g Double cream cheese
  • 125 g Yogurt
  • 2 tablespoon Chopped walnuts
  • 1 Charlotte
  • 0,5 Chopped garlic
  • 0,5 Hot peppers

Instructions
 

  • 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.
  • Goes well with bread, crispbread or jacket potatoes.
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Nutrition

Serving: 100gCalories: 412kcalCarbohydrates: 3.3gProtein: 12.3gFat: 39.3g
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Written by John Myers

Professional Chef with 25 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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