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Beetroot and yoghurt dip with pita crisps
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Irresistible pink dip with crispy pita chips.
Ingredients:
  • 2 wholemeal pita bread pockets
  • 3.00 gm sesame seeds
  • 440g can baby beetroot, drained
  • 1/2 small red onion, chopped
  • 42.50 gm sultanas
  • 2 tsp white wine vinegar
  • 62.50 ml Greek Style Yoghurt
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Lightly oil one side of each pita bread, sprinkle with sesame seeds, and season with pepper. Cut each pita bread into 8 triangles and arrange them in a single layer on 2 baking trays. Bake for 8 to 10 minutes until crisp. Cool on a wire rack.
  • Combine beetroot, onion, sultanas, and vinegar in a food processor until nearly smooth. Transfer the mixture to a bowl, add yogurt, and mix well. Serve with pita crisps.

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