Minty beetroot dip with chilli pitta crisps - Good Food Middle East

Name: Minty beetroot dip with chilli pitta crisps - Good Food Middle East
Ingredients: 250g vacuum-packed cooked beetroot, drained and coarsely grated; ½ small cucumber, halved, seeds scooped out, cut into small chunks; ½ x 500ml pot Greek yogurt; 1 small garlic clove, very finely grated or crushed; ½ large bunch mint, leaves picked and finely chopped, plus some small leaves to serve; 1 tsp golden caster sugar; pack of 6 pitta breads, each cut into 6 small triangles; 2 tbsp olive oil, plus a little extra to serve; 1 tsp chilli flakes

www.bbcgoodfoodme.com

Entertain with ease by mixing up a simple yogurt dip with crunchy chips. Serve on platters and invite everyone to dig in

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.

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Ingredients

250g vacuum-packed cooked beetroot, drained and coarsely grated
½ small cucumber, halved, seeds scooped out, cut into small chunks
½ x 500ml pot Greek yogurt
1 small garlic clove, very finely grated or crushed
½ large bunch mint, leaves picked and finely chopped, plus some small leaves to serve
1 tsp golden caster sugar
pack of 6 pitta breads, each cut into 6 small triangles
2 tbsp olive oil, plus a little extra to serve
1 tsp chilli flakes