Beetroot and yoghurt dip with pita crisps

Appetizing Beetroot and yoghurt dip with pita crisps Recipe

No-one will be able to resist this beautiful pink dip with crunchy pita crisps.
Beetroot and yoghurt dip with pita crisps
Prep Time : 0:10 | Cook Time : 0:10 | Total Time : 0:20 | Serving : 8 person.


  • 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


  • Step 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.

  • Step 2

    Meanwhile, process beetroot, onion, sultanas and vinegar until almost smooth. Transfer to a bowl. Add yoghurt. Stir to combine. Serve with pita crisps.

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