Ingredients

The following ingredients have 4 Servings
  • 250 g ready-cooked beetroot
  • 200 g cream cheese
  • 1/2 tsp garlic powder
  • mixed seeds to serve (optional)

Instruction

  • Drain the beetroot and pat dry with a piece of kitchen paper.  Roughly chop and place in a food processor or blender.
  • Whizz the beetroot in the food processor until you have a rough paste.
  • Add the cream cheese and garlic powder, then whizz together until the dip is at a consistency of your liking.
  • Pour the dip into a bowl or plastic tub, then place in the fridge for 1 hour to set.
  • Spoon into a serving bowl, sprinkle with seeds if wanted and serve with your choice of crudites.