Delicious Beetroot Dip
Ingredients
- 200g cooked, peeled Beetroot, roughly chopped
- 150g Ricotta Cheese (you could also use cream cheese)
- 1-2 tablespoons Balsamic Vinegar
- Salt and Pepper to taste
Method
- Put Beetroot and Ricotta in a food processor or blender and whizz until smooth. Season to taste with Balsamic Vinegar, Salt and Pepper.
- This keeps for up to 4 days in the fridge.
Serve with some fresh crudités, pitta bread or some seeded crackers.
