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Cream cheese dips with chargrilled turkish bread
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate homemade Turkish rolls with delicious beetroot-mint and green olive-pickle dips.
Ingredients:
  • 1 x 450g can baby beetroot, well drained
  • 250.00g block Original Spreadable Cream Cheese, cut into cubes
  • 40.00 ml roughly chopped mint
  • 40.00 ml chopped chives
  • Salt and pepper, to taste
  • 125.00 ml pitted green olives
  • 2 dill pickles, approx 10 x 3cm long, drained and roughly chopped
  • 40.00 ml chopped dill
  • 3-4 Turkish rolls, halved
  • Olive oil, for brushing
  • 62.50 ml dukkah
  • Extra herbs, for garnish
Instructions:
  • Create a vibrant beetroot and mint dip by blending beetroot, cream cheese, fresh herbs, salt, and pepper in a food processor until velvety. Refrigerate for a refreshing touch.
  • Prepare a flavorful green olive and pickle dip by blending olives, pickles, cream cheese, herbs, salt, and pepper in a food processor until velvety smooth. Refrigerate until chilled.
  • Drizzle the cut side of the bread with olive oil and generously sprinkle with the flavorsome dukkah. Grill until beautifully crisp on both sides, then cut into delightful pieces. Arrange the bread on a serving platter alongside the dips, garnished with fresh herbs. Enjoy promptly.

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