BEETROOT DIP WITH CRUSTY FOCACCIA DIPPERS
A bright coloured dip that is sure to impress.
SERVING SIZE:
Makes about 2 cups
INGREDIENTS:
Beetroot Dip
410g can chunky beetroot
½ teaspoon fresh thyme leaves
1 cup prepared Creamy Greek Real Yoghurt
1 teaspoon lemon juice
¼ teaspoon Empire White Pepper
Salt
Crusty Focaccia Dippers
1 Pane Toscano Focaccia Bread
Alfa One Rice Bran Oil
INSTRUCTIONS:
Beetroot Dip: Drain beetroot and chop finely. Mix beetroot, thyme, Real Yoghurt, lemon juice and pepper together. Season to taste with salt. Place in a serving bowl. Serve with Crusty Focaccia Dippers.
Crusty Focaccia Dippers: Cut focaccia in half lengthwise then into thin strips. Brush both sides of the bread with rice bran oil. Bake at 200 degrees C for 10 minutes or until golden and crisp.
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