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