Beetroot and Bean Dip

Beetroot and Bean Dip

NZ Woman's Weekly 18/4/2005

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A pretty pink dip that will make a statement at any drinks party.

Ingredients

1 clove Garlic
400 g Cannellini beans
410 g Canned beetroot
2 tbsp Horseradish creamed
1 cup Mayonnaise
1 to taste Black pepper - ground
1 to serve Bagel crisps

Directions

  1. Crush garlic, peel and chop. Place in the bowl of a food processor.
  2. Drain beans and beetroot and place in food processor with horseradish cream, mayonnaise and pepper.
  3. Process to a chunky consistency.
  4. Serve with bagel crisps.

Wine Match

Sauvignon Blanc

This dish is best matched with
Sauvignon Blanc

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