Leave a Comment

Roasted almonds beetroot dip (GF)

I’ve never had crackers and dips growing up but ever since I’ve moved to Australia, it’s has become one of my favourite go-to snacks. I was introduced to the roasted almond and beetroot dip by a friend of mine who buys the dip from Coles every week and has it everyday. I’ve made several attempts replicating the dip and I’m proud to say that I think I like my own homemade version better! It is such an easy dip to make and it’s so much cheaper than buying the commercial one. I used canned Beetroot because it’s more convenient and the secret ingredient is Kewpie Mayonnaise. Hope that you’ll enjoy it as much as I did!


  1. 1 can 450g beetroot (sliced or diced) drained
  2. 100g roasted almonds
  3. 100g Kewpie Mayonnaise
  4. 1/4 cup lemon juice
  5. 2 cloves garlic
  6. 1 tsp onion powder
  7. 1 slice gluten free bread (or normal bread)
  8. 1 tsp pepper


  1. Add all the ingredients into the food processor and process everything until smooth
  2. Place it in the refrigerator to cool for at least three hours before serving
This entry was posted in: Bali


Food lover, food blogger, yoga addict

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s