Beetroot, Parmesan and cashew dip

Beetroot, Parmesan and cashew dip

4.7 251 évaluations

Prép. 5min

Total 5min

490 g

Ingrédients

Parmesan cheese crust removed and cut into cubes (3 cm)
80 g
garlic clove
1
roasted salted cashew nuts
150 g
canned baby beetroot (reserve1 tbsp beetroot liquid), remaining liquid drained
450 g
lemon juice (approx. ½ lemon)
1 tbsp
sea salt to taste
1 pinch
ground black pepper to taste
1 pinch
spring onion/shallot trimmed and finely sliced for garnishing
1

Niveau

facile

Infos nut. par 50 g

Sodium 294.5 mg

Protides 6 g

Calories 641.9 kJ / 153 kcal

Lipides 10 g

Fibre 2.5 g

Graisses saturées 2.8 g

Glucides 8 g

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Également présenté dans

Dips & savoury spreads 52 Recettes
Australie et Nouvelle-Zélande

Festive Flavour 105 Recettes
Australie et Nouvelle-Zélande

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