Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb
This is probably my favourite dip because it not only tastes so delicious, but it can be added to so many dishes – add a dollop over salads, or serve as a side with lamb or chicken or simply serve with some celery and carrot sticks for an easy snack – whatever takes your fancy really! I make a batch up every week in a matter of minutes, so there’s no excuses and it sure beats anything you will find in the shops AND you will know exactly what’s going into yours – all natural! Enjoy! x
What you’ll need…
- 1 large peeled beetroot
- Juice of a fresh lemon or 2 limes
- 2 Tbsp. extra-virgin olive oil – add more if you prefer a runnier consistency
- Himalayan or Celtic sea salt
- 3/4 cup cashew nuts
- ½ cup fresh mint leaves
How to make…
- Add all ingredients to a blender or food processor and blend until smooth and creamy
- Store in an airtight container in the refrigerator up to 3 – 4 days .
Sally’s Tip…
- I add this dip to any salad or even over chicken as well as celery cucumber or carrot sticks for an afternoon snack
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