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Photo of Beetroot dip with fennel pita crisps by WW

Beetroot dip with fennel pita crisps

Points® value

Meal Items

wholemeal pita bread

1 large, (1x68g)

Oil spray

1 x 3 second spray(s)

fennel seeds

½ tsp

Beetroot, canned in brine, drained

100 g

Light sour cream

1 tbs

Horseradish cream

½ tsp

fresh coriander

2 tsp, finely chopped


Preheat oven to 200°C and line a baking tray with baking paper. Cut pita bread into 8 pieces and place on prepared tray. Spray with oil and sprinkle with fennel seeds and a pinch of salt. Bake for 8-10 minutes or until crisp and golden. Cover and place aside. Meanwhile, place beetroot with sour cream and horseradish cream in a food processor. Process until smooth. Stir in coriander leaves and season with salt and pepper. Serve with pita crisps.