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Pink Dip with Rice, Cheese and Tahini

Nadia Galinova
Translated by
Nadia Galinova
Pink Dip with Rice, Cheese and Tahini
Image: Iliana Parvanova
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Preparation
5 min.
Тotal
5 min.
Servings
1
"Pink dip - delight for the eyes, pleasure for the palate"

Ingredients

  • rice - 1/2 cup (boiled)
  • beetroot - 1 tbsp. juice (grated)
  • crumbled white cheese - 2 - 3 tbsp.
  • sesame tahini - 1 full tbsp.
  • sunflower seeds - 2 tbsp.
  • cranberries - 1 tsp.
  • wheat germ - 1 tsp.
  • brown granulated sugar - 2 - 3 pinches (for flavor)
  • himalayan salt - 1/4 tsp. (by taste)
  • black pepper - 1 - 2 pinches, ground
  • soy sauce - optional
  • sunflower oil - 1/2 tbsp.
  • water
measures

How to make

In the jug of a powerful nutribullet / blender, pour the boiled rice, previously colored with 1 tbsp. of juice from half a grated beetroot.

Add the crumbled white cheese, sesame tahini - 1 full tablespoon, sunflower seeds - 2 tablespoons, cranberries - 1 teaspoon, wheat germ - 1 teaspoon, brown granulated sugar - 2-3 pinches for flavor, Himalayan salt - 1/4 tsp. - by taste, ground black pepper - 1-2 pinches, soy sauce - optional, sunflower oil - 1/2 tbsp.

Mix and pour about half a coffee cup of water into the healthy dip.

Blend for about a minute, until a smooth consistency is obtained - the prepared dip needs to be delicate pink in color.

Serve the pink dip with rice, cheese and tahini in a small glass bowl with crackers for dipping - homemade pretzels, toast or vegetable sticks.

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