Ditch the plastic-packaged dips and delight your guests with this homemade Beetroot and Cashew Dip. Not only is this dip a vibrant addition to any table, but it’s also healthy and incredibly tasty. Here’s how to whip up this crowd-pleaser using ingredients from Wasteless Pantry.
Ingredients:
- From Wasteless Pantry:
- 1 cup unsalted cashews, soaked overnight
- 1/4 cup sunflower seeds, soaked overnight
- 2.5 tbsp balsamic vinegar
- A pinch of salt
- 3 tbsp olive oil
- Other Ingredients:
- 3-4 small beetroots, cooked and roasted
Instructions:
- Blend: In a food processor or using a stick blender, blend the beetroots for about one minute until smooth.
- Mix: Add the soaked cashews, sunflower seeds, balsamic vinegar, and a pinch of salt. Blend until you reach your desired consistency.
- Finish: Mix in 2 tablespoons of olive oil to enrich the flavor.
- Serve: Transfer the dip to a serving bowl, drizzle with the remaining olive oil, and garnish with extra sunflower seeds and fresh parsley if desired.
Benefits of Shopping at Wasteless Pantry: By choosing ingredients from Wasteless Pantry, you’re opting for quality and sustainability. Wasteless Pantry’s commitment to zero waste means you can buy the exact amount you need, reducing food waste. The store’s bulk-buying options also mean less packaging waste, supporting a healthier planet. Enjoy crafting your dips with the freshest ingredients while doing your part for the environment.
Serve this delectable Beetroot and Cashew Dip with Wasteless Pantry‘s Nordic crackers or chunks of crusty bread for a satisfying snack or party appetizer. This recipe is not just a treat for the palate but also a step towards more sustainable living.