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Cheesy Spinach Dip
Makes: 3 cups
250 frozen spinach, thawed
250g Philadelphia cream cheese, softened to
room temperature, chopped
300g light sour cream
¹⁄
³
cup grated parmesan cheese
2 green spring onions
1. Place all ingredients into the blender jug.
Place the lid securely onto the jug.
2. Pulse a few times until ingredients begin to
combine. Then, blend on speed 1 for about
10 seconds or until smooth.
3. Season to taste with salt and pepper. Serve
with crackers or corn chips.
Roasted Beetroot Dip
Makes: 3 cups
4 large (600g) fresh beetroot, trimmed,
washed
½ cup (200g) natural yogurt
½ cup (120g) light sour cream
½ teaspoon ground cumin
1 tablespoon horseradish cream
1. Preheat oven to Moderately Hot
(200°C/180°C fan-forced). Wrap each
beetroot individually in aluminium foil.
2. Place beetroot on a baking tray and bake
in oven for about 1- 1 ¼ hours or until
tender.
3. Remove beetroot from oven; open foil and
allow beetroot to cool for 15 minutes.
Using a sharp knife, remove stems and
peel away skin. Cut beetroot into quarters.
4. Place beetroot and remaining ingredients
into the blender jug. Place the lid securely
onto the jug.
5. Pulse a few times until ingredients begin to
combine. Then, blend on speed 2 for about
10 seconds or until smooth.
6. Season to taste with salt and pepper. Serve
with crackers or sliced Turkish bread.
Recipes - Dressings, Sauces and Dips (continued)