Cheese Beetroot Dip

Instructions

• • Wash beetroots thoroughly, cut off the stem and root ends. Drizzle lightly with olive oil and sprinkle with a pinch of salt.
  • Wrap each beetroot in aluminum foil. Place on a baking sheet and roast in a preheated oven at 180°C for 45-60 minutes, or until fork tender.
  • Let it cool completely in the foil. Once the cooked beetroot is cool, peel the skin then roughly chop the beetroot into smaller pieces.
  • To prepare the dip, add the chopped beetroot, Puck Squeeze Cheese, minced garlic, lemon juice and black pepper in a food processor.
  • Blend until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
  • Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes (optional). This allows the Flavors to meld and the dip to firm up slightly.