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!
Ingredients
- 1 can 450g beetroot (sliced or diced) drained
- 100g roasted almonds
- 100g Kewpie Mayonnaise
- 1/4 cup lemon juice
- 2 cloves garlic
- 1 tsp onion powder
- 1 slice gluten free bread (or normal bread)
- 1 tsp pepper
Directions
- Add all the ingredients into the food processor and process everything until smooth
- Place it in the refrigerator to cool for at least three hours before serving
Table for Ting 