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Tangy Beet Dip https://www.metro.ca/userfiles/image/recipes/trempette-betterave-acidulee-11652.jpg PT05M PT00M PT05M
Place sliced beets, kidney beans, and goat’s milk cheese in the bowl of a food processor. Blend until puréed, stopping to scrape down sides if needed.Pulse in dill and horseradish.Transfer to a bowl and keep chilled until ready to serve.Garnish with dill and a drizzle of olive oil and serve with Ritz crackers and vegetables.Serving: Makes 2-1/3 cups dip or 18 servings, 2 tbsp (30 ml) dip and 6 crackers (20 g) each.
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1 cup (250 ml) packed, pickled sliced beets 1 cup (250 ml) white kidney beans 4.5 oz (130 g) Artisan goat's milk cheese 1/4 cup (60 ml) chopped dill 1 tablespoon (15 ml) horseradish To garnish dill and olive oil Ritz Original crackers to serve
Tangy Beet Dip

Tangy Beet Dip

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Ingredients

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  • 1 cup
    (250 ml)
    packed, pickled sliced beets
  • 1 cup
    (250 ml)
    white kidney beans
  • 4.5 oz
    (130 g)
    Artisan goat's milk cheese
  • 1/4 cup
    (60 ml)
    chopped dill
  • 1 tablespoon
    (15 ml)
    horseradish
  • To garnish
    dill and olive oil

  • Ritz Original crackers to serve
Imprimer ma sélection

Preparation

Place sliced beets, kidney beans, and goat’s milk cheese in the bowl of a food processor. Blend until puréed, stopping to scrape down sides if needed.

Pulse in dill and horseradish.

Transfer to a bowl and keep chilled until ready to serve.

Garnish with dill and a drizzle of olive oil and serve with Ritz crackers and vegetables.

Serving: Makes 2-1/3 cups dip or 18 servings, 2 tbsp (30 ml) dip and 6 crackers (20 g) each.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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