Beetroot Dip
1 Can of Beetroot, very very well drained, with papertowels. or 8 small cooked beetroot
1 tub cream cheese
1/2 cup plain yoghurt
lemon juice
1 cup finely grated Parmesan
1 tsp of Balsamic reduction
Blend all together in mixer and chill.
If you can’t buy balsamic reduction you can make your own.
Bring 1 cup of balsamic vinegar to the boil, then simmer until reduced by half, or a little longer if you want it thicker.
I can buy this at New World most of the time.
