Beetroot Dip

(Makes approximately 1 cup)


125g (½ cup) spreadable cream cheese

200g cooked and peeled fresh beetroot or drained cannedbaby beetroot, finely chopped

¾-1 teaspoon ground cumin

¾-1 teaspoon ground coriander

Salt to taste

Walnut or pecan halves, toasted for serving

Pear, thinly sliced for serving

Waterthins Lavosh


To make the dip:

Mix the cream cheese in a bowl until smooth and softened.

Stir in the beetroot, cumin and coriander and mix well.

Add salt to taste if desired. Chill until required.

To serve:

Spread Lavosh out on a board, spoon dip onto each Lavosh and garnish with a walnut or pecan and a slice of pear.

Arrange on a platter to serve.


The beetroot dip can also be served on a platter with Lavosh.

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