Photo of Beetroot dip with fennel pita crisps by WW

Beetroot dip with fennel pita crisps

5
5
5
SmartPoints® value per serving
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Moderate
Entertain and delight with a light and refreshing dip.

Ingredients

Wholemeal pita bread

2 regular, cut into eighths

Fennel seeds

2 tsp

Sea salt

1 tsp, flakes

Beetroot, canned in brine, drained

450 g

Extra light sour cream

cup(s), (80ml)

Horseradish cream

2 tsp

Fresh coriander

2 tbs, leaves, finely chopped

Instructions

  1. To make the pita crisps, pre-heat oven to 200°C. Line a baking tray with baking paper. Place the pita bread, in a single layer, on the prepared tray. Spray with oil. Sprinkle with the combined fennel and salt.
  2. Bake for 8–10 minutes or until crisp and golden. Cool completely, then transfer to an airtight container.
  3. Meanwhile, place the beetroot, sour cream and horseradish in a food processor. Process until smooth. Stir in the coriander. Season with salt and freshly ground black pepper. Serve with pita crisps.