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Beet Mousseline

the.instructor's picture
Ingredients
  Cream cheese 8 Ounce
  Sour cream 60 Milliliter (1/4 cup)
  Cooked beets 1⁄4 Cup (4 tbs), drained,diced
  Lemon juice 15 Milliliter (1 tbsp)
  Parsley 2 Teaspoon, chopped (10 ml)
  Worcestershire sauce 10 Milliliter (2 tsp)
  Salt To Taste
  Pepper To Taste
Directions

–  Mix all ingredients in a food processor. Chill at least 30 minutes before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Vegetable

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