Serves:

12

Description:

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

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.

Recipe by: Vikki Leng

Website: vikkileng.com.au