Beetroot dip with coriander crackers

 This is an extremely delicious beetroot dip that is super easy to prepare and is a crowd-pleaser. The bright beetroot dip can be made as a tasty and healthy appetizer for either home-parties or just your family, especially if you serve it with lots of homemade coriander crackers. Appetizer made from scratch adds a special touch to any kind of gathering. 🙂 It’s also a healthy snack anytime – just spread it over toasted bread, or use it as a wrap filling.
Beetroot dip
You can make the dip even without cheese, but I like it this way more. Also try to add feta or other soft white cheese instead of cream-cheese, walnuts is a another good substitute for pine nuts.
Beetroot dip with coriander crackers
 

Beetroot dip with coriander crackers

  • Difficulty: very easy
  • Print
Keep covered in the fridge up to 3 days.
Beetroot dip
Ingredients
150g cooked beetroot (boiled or roasted), chopped
1 small garlic clove, minced
1/2-1 tsp cumin, crushed
1 tbsp EV olive oil
2 tbsp Philadelphia cheese
1 tbsp parmesan, finely grated, optional
1 tbsp pine nuts, lightly roasted
sea salt, freshly ground pepper, to taste
  • Put all ingredients, except the pine nuts, in a small bowl of blender and blitz until smooth. Season to taste, add pine nuts and pulse a couple of times to keep some nuts pieces; if you like more smooth-pulse again.
  • Garnish with pine nuts and some grated parmesan, if desired. Serve with crackers or toasted bread.
Coriander crackers {Make approx 18 crackers}
Ingredients
130g plain flour+some for kneading and rolling
1/3 tsp baking powder
1/2 tsp fine salt (want less salty, add less salt)
some freshly ground white pepper
1 tsp whole coriander seeds, crushed or ground
1/2 tsp cumin seeds, ground
40 ml EV olive oil
40 ml water+1/2 tsp white sugar
  • In a mixing bowl, combine flour, b.powder, salt and all spices. Mix in olive oil.
  • Dissolve sugar in water and pour into dough, knead the dough. Cover with plastic wrap and keep to rest for 30 minutes at room temperature.
  • On a lughtly dusted surface, roll the dough (approx 3-4 mm thick) and cut into 5×5 cm squares.
  • Transfer to a lined baking sheet and bake in preheated 190C oven for 15 minutes or until golden-brown.
  • Cool&Enjoy!

45 thoughts on “Beetroot dip with coriander crackers

  1. This is insanely beautiful. I spend time every day online looking for recipes, and I think this is hands down the most gorgeous looking thing I’ve seen in a while! Pinned!

  2. This is just a fabulous share Mila!!
    I love both the dip and yeh crackers. Saving your recipe for trying out.
    Absokitejy gorgeous color of the dip..wow..nutty and delicious. Those crackers are oozing with flavors!!
    Sonal

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