Beetroot Dip with Crudités

This is such a simple recipe to make but with a beautiful flavour and colour.


  • 250g cooked beetroot, chopped
  • 200g reduced-fat cream cheese
  • Sunflower and pumpkin seeds


  1. Use a liquidiser to blend the beetroot and cream cheese until smooth.
  2. Pour into a bowl and top with sunflower and pumpkin seeds.
  3. Serve with crudités of your choice.

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