Beetroot Dip

Beetroot Dip
10 Mins
Prep time
10 Mins
Cooking time
Serves 10

What you need

  • 425g can beetroot, drained, reserve 1 beet and finely chop
  • 250g PHILADELPHIA Light Spreadable Cream Cheese
  • 1/4 cup finely snipped chives
  • 1 tablespoon lemon juice

How to make it

  1. COMBINE the beetroot in a food processor with PHILLY, chives and juice, and process until smooth.
  2. GENTLY FOLD through the reserved chopped beetroot. Chill.
  3. SERVE over lean meats or use as a dip with crunchy bread and crudites.