This colourful, tasty and super-healthy dish is ideal for parties.

  • Serves: 4 people
  • Prep time: 10 minutes
    • Greek
    • Vegetarian

    Beetroot & Cannelllini Bean Dip

    Recipe Information

    Ingredients
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    1 x Tin Chickpeas in Water, drained

    200g Cooked Beetroot

    200g Lower Fat Soft Cheese with Herbs

    Ground Black Pepper

    4 x Wholemeal Pitta Breads

    4 x Celery Sticks

    1 x Red Pepper, deseeded and cut into strips

    1 x Large Carrot, cut into strips

    200g Cauliflower Florets

     

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    Method

    Put the cannellini beans or chickpeas, beetroot and soft cheese into a blender and process until smooth, or use a hand-held stick blender.

    Season with black pepper.

    Pack into 4 separate pots.

    Cut the pitta breads into strips and wrap portions in cling film.

    Wrap up portions of the vegetables and pack into lunch boxes with the dip.

    Keep cool until ready to serve.

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