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Jo Wheatley's Philadelphia layered dip Jo Wheatley's Philadelphia layered dip
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Philadelphia layered dip

The creaminess of the Philadelphia Light in this dip lends itself just as well to chunky slices of fresh bread and crispbreads, as it will to crudités

SERVES
8-10
PREP
20 MINS
COOK
NONE
DIFFICULTY
EASY
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The creaminess of the Philadelphia Light in this dip lends itself just as well to chunky slices of fresh bread and crispbreads, as it will to crudités

INGREDIENTS

Ingredients
  • - 200g cooked baby beetroots in malt vinegar, plus one chopped into small cubes to serve
  • - 50ml low fat natural yogurt
  • - 280g Philadelphia Light
  • - 100g fresh green pesto
  • - Crudités, to serve such as baby carrots and radishes, chicory leaves and cucumber matchsticks

METHOD

Method 1. Blitz the beetroots and yogurt to a smooth purée. Season, then carefully spoon into the base of a 500ml jar (a Kilner jar is perfect).

2. Gently whip the Philadelphia gently and spoon half of it into the jar on top of the beetroot layer. Next add a layer of pesto, then finally top with the last of the Philadelphia. Smooth the top, and chill in the fridge until you’re ready to serve.

3. Sprinkle the chopped beetroot over the top, then sit the jar in the middle of a platter surrounded with the crudite for dipping.

NUTRITIONAL INFORMATION

Nutritional information
Kcal 93
Fat (g) 7.4
Saturates (g) 2.7
Carbs (g) 3.2
Sugars (g) 3.1
Fibre (g) 0.7
Protein (g) 2.9
Salt (g) 0.5
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Ingredients