Beetroot dip with fennel pita crisps
4
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Entertain and delight with a light and refreshing dip.
Ingredients
Wholemeal pita bread
2 large, cut into eighths
Fennel seeds
2 tsp
Salt
1 tsp, flakes
Beetroot, canned in brine, drained
450 g
Extra light sour cream
⅓ 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.
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