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Beetroot and yoghurt dip with pita crisps

  • 0:10 Prep
  • 0:10 Cook
  • 8 Servings


  • 2 wholemeal pita bread pockets
  • olive oil cooking spray
  • 1 teaspoon sesame seeds
  • 440g can baby beetroot, drained
  • 1/2 small red onion, chopped
  • 1/4 cup sultanas
  • 2 teaspoons white wine vinegar
  • 1/4 cup Tamar Valley Greek Style Yoghurt


  • 1
    Preheat oven to 200°C/180°C fan-forced. Spray 1 side of each pita bread with oil. Sprinkle with sesame seeds. Season with pepper. Cut each pita bread into 8 triangles. Place, in a single layer, on 2 baking trays. Bake for 8 to 10 minutes or until crisp. Transfer to a wire rack to cool.
  • 2
    Meanwhile, process beetroot, onion, sultanas and vinegar until almost smooth. Transfer to a bowl. Add yoghurt. Stir to combine. Serve with pita crisps.

Source: taste.com.au


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