Beetroot Dip with Crusty Focaccia Dippers

A bright coloured dip that is sure to impress.



Makes about 2 cups


Beetroot Dip:
410g can chunky beetroot
½ teaspoon fresh thyme leaves
1 cup prepared Creamy Greek Yoghurt
1 teaspoon lemon juice
¼ teaspoon White Pepper

Crusty Focaccia Dippers:
1 Focaccia Bread
Alfa One Rice Bran Oil


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 Alfa One Rice Bran Oil. Bake at 200 degrees C (390F) for 10 minutes or until golden and crisp.