Beetroot dip with fennel pita crisps
wholemeal pita bread
2 regular, cut into eighths
1 tsp, flakes
Beetroot, canned in brine, drained
extra light sour cream
⅓ cup(s), (80ml)
2 tbs, leaves, finely chopped
- 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.
- Bake for 8–10 minutes or until crisp and golden. Cool completely, then transfer to an airtight container.
- 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.