Summer Blush Dip - cooking recipe

Ingredients

1/4 cup cashew nuts, dry roasted
125 g cream cheese, at room temperature
225 g beetroots, canned sliced and drained
1 tablespoon parmesan cheese, freshly grated
1 tablespoon coriander, chopped
1/2 teaspoon thyme leaves, finely chopped
salt and pepper (optional)
1/2 teaspoon parsley, finely chopped

Preparation

Process cashews in a food processor until finely ground. Add the beetroot and process until pureed.
Add the cream cheese and parmesan cheese, continue to process until the mixture is quite smooth and blended.
Fold in the chopped coriander and season to taste with freshly ground pepper and salt.
Garnish with finely chopped parsley.
Place dip in refrigerator for 30 minutes before serving.
Serve dip on platter with bread, biscuits, water crackers, turkish bread or.
your preference.