Best 2 Beetroot Parmesan And Cashew Dip Recipes
**Unleash a Symphony of Flavors with Beetroot Parmesan and Cashew Dip: A Culinary Journey Through Three Unique Recipes**
Embark on a culinary adventure with our trio of beetroot, parmesan, and cashew dip recipes, each offering a distinct flavor profile to tantalize your taste buds. From the classic combination of earthy beetroot and nutty cashews to the zesty blend of sun-dried tomatoes and herbs, these dips promise an explosion of flavors in every bite. Whether you're hosting a party, enjoying a cozy movie night, or simply seeking a healthy snack, these dips will elevate your culinary experience. Get ready to indulge in a symphony of flavors that will leave you craving more.
ROASTED BEET AND CASHEW DIP
Provided by Trisha Yearwood
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the cashews in a small bowl and add enough water to cover the nuts. Set aside until ready to make the dip, about 5 minutes.
- Combine the drained cashews, beets, beet juice, dill, lemon zest and juice and cucumber in the carafe of a food processor. Pulse into a smooth paste, about 2 minutes, scraping down the sides of the carafe as needed. While the machine is running, stream in the olive oil. Turn off the machine and season the dip with salt and pepper. Pulse until just combined and pour into a serving bowl. Garish with a drizzle of olive oil, chopped dill, and crumbled feta cheese. Serve with potato chips. Store in an airtight container in the refrigerator for 1 week.
- Leave the skins on the potatoes and slice as thinly as you can manage; you can also use a mandoline if desired. Pat dry with a paper towel. Heat enough oil to fill a heavy-bottomed pot or Dutch oven halfway to 375 degrees F. Drop in the potatoes in batches and fry until crisp and starting to brown on the edges, 1 to 2 minutes. Remove to wire rack-lined baking sheet pan and sprinkle with some salt.
BEETROOT, PARMESAN AND CASHEW DIP
Make and share this Beetroot, Parmesan and Cashew Dip recipe from Food.com.
Provided by Tisme
Categories < 15 Mins
Time 10m
Yield 2-3 cups
Number Of Ingredients 6
Steps:
- Drain the beetroot over a bowl reserving 1 tablespoon of beetroot juice.
- Place cashews in a food processor and process until roughly chopped.
- Add the beetroot and parmesan cheese and proccess again until finely chopped.
- Transfer mix to a large bowl and stir in garlic, lemon juice and reserved beetroot juice.
- Season to desired taste.
- Cover and refrigerate.
- Serve with water crackers, pita bread or lavash.
Nutrition Facts : Calories 746.9, Fat 49.5, SaturatedFat 15.6, Cholesterol 44, Sodium 1420.3, Carbohydrate 49.2, Fiber 8.6, Sugar 19.6, Protein 34.5
Tips:
- Choose small, young beets: These will have a sweeter flavor and more tender texture.
- Roast the beets before using them in the dip: Roasting concentrates their flavor and makes them easier to blend.
- Use a high-powered blender or food processor: This will ensure that the dip is smooth and creamy.
- Add a little lemon juice or vinegar to brighten the flavor of the dip: This will help to balance out the sweetness of the beets.
- Garnish the dip with fresh herbs or crumbled cheese before serving: This will add a pop of color and flavor.
Conclusion:
Beetroot parmesan and cashew dip is a delicious, healthy, and versatile appetizer or snack. It is easy to make and can be tailored to your own taste preferences. Whether you serve it with crackers, vegetables, or pita bread, this dip is sure to be a hit.
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