Beetroot Dip

by on October 5, 2021

This is a lower calorie, lower fat version of a beetroot dip which uses quark instead of cream cheese to get a creamy texture. This goes really well with eggs for breakfast, with any kind of red meat as an accompaniment or as a dip on it’s own with veggies.
Will last for about 2-3 days in the fridge.

3 medium, cooked and peeled whole beetroot
135g of low fat quark cheese
1/2 cup fresh parsley
2tsp ground cumin, allspice and garlic powder
1 tablespoon olive oil
Salt & pepper to taste

Chop the beetroot roughly then add with all the ingredients to a food processor.
Blend until the mixture is smooth and garnish with fresh parsley.
That’s it!

Serving size
One serve is two tablespoons of dip.

Nutrition information

Check out Elissa’s MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
To buy a copy for just $5, email [email protected].

Check out Elissa’s Wheys Bars and Desserts eBooks, Volume 1 and 2 – which are a compilation of sweet, high protein treats with no refined sugars. Recipes range from high fat, low carb to high carb, low fat.
To buy the two eBooks for just $10, email [email protected]

Leave a Reply

Your email address will not be published. Required fields are marked *