Beet and Balsamic Cashew Dip

Need something to bring to your next holiday party? Look no further! This is one of my favourite dips to have on hand. I love dipping veggies, crackers and pieces of crusty bread into this vibrant dip. It’s loaded with healthy fats from the cashews and the balsamic vinegar adds a nice little punch. Make sure to take it to your next holiday party!

Beet and Balsamic Cashew Dip

Ingredients:

• 3 small beets (roasted)

• 1 cup raw cashews

• 1/4 cup raw sunflower seeds

• 3 tbsps balsamic vinegar

• 2 tbsps olive oil

• 1 tsp sea salt

Method:

Preheat oven to 400 degrees.

Wash, peel and chop raw beets. Wrap in tin foil and drizzle with a small amount of olive oil. Bake for 30-40 minutes or until beets are soft. Allow to cool.

For the dip:

Add beets and the remaining ingredients to a food processor or high powered blender. Blend until smooth. Taste and add more salt or balsamic vinegar as needed. Refrigerate for a thicker consistency.

Serve with sliced veggies, crusty bread and crackers.

Enjoy!

xx

Mia