Artichoke & Asiago Beet Foldovers
Prep Time
Cook Time
Servings
Prep Time
Cook Time
Servings
Ingredients
- 1 x 227g / 8oz Summer Fresh Artichoke & Asiago Dip
- 2 medium beets
- 3 Tbsp / 30g roasted pumpkin seeds
- Fresh parsley finely chopped for garnish
- 8-10 favourite crackers
- Salt and black pepper to taste
- 5 Tbsp / 50g blue cheese, crumbled
- 2 dried dates, pitted and finely chopped
- 1½ Tbsp / 15g cream cheese
Directions
- Boil beets in a medium pot of salt water for about 50 minutes, or until tender. Rinse cooked beets under cold water and peel.
- Use a mandolin slicer or knife to cut beets into 1/8 inch slices. Use paper towels to absorb extra moisture.
- Combine Summer Fresh Artichoke & Asiago Dip, blue cheese, dates, and cream cheese, and whisk until smooth.
- In a frying pan on medium heat, roast pumpkin seeds about 2 minutes until toasted.
- Add an equal amount of mixture to each beat slice and fold over. Top with roasted pumpkin seeds and parsley. Serve beet slices on your favourite type of cracker.
