Minty Beetroot Dip with Chilli Pitta Crisps Recipe

Minty Beetroot Dip with Chilli Pitta Crisps Recipe

How To Make Minty Beetroot Dip with Chilli Pitta Crisps

Need something to amp up the flavor on your appetizers? Look no further from our delicious dip recipes. Together with an array of sauce recipes, these delightful flavorings are sure to enhance any meal. We have a variety of recipes, from savory marinara sauces to sweet cinnamon dips. Pair off these yummy dip recipes with your favorite finger foods and snacks for a more delightful treat!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 3 medium beetroots, cooked and peeled
  • 1/4 cup Greek yogurt
  • 2 cloves of garlic
  • 1/4 cup fresh mint leaves
  • 1 tbsp lemon juice
  • Salt to taste
  • 4 whole wheat pitta breads
  • 1 tbsp olive oil
  • 1/2 tsp chili powder


  1. In a food processor, blend the beetroots, Greek yogurt, garlic, mint leaves, lemon juice, and salt until smooth.

  2. Preheat the oven to 350°F (180°C). Cut the pitta breads into small triangles and place them on a baking sheet.

  3. Drizzle olive oil over the pitta triangles and sprinkle chili powder. Bake for 10-12 minutes until crispy.

  4. Serve the minty beetroot dip with the chili pitta crisps.


  • Calories : 157kcal
  • Total Fat : 2g
  • Saturated Fat : 0g
  • Cholesterol : 0mg
  • Sodium : 245mg
  • Total Carbohydrates : 31g
  • Dietary Fiber : 4g
  • Sugar : 6g
  • Protein : 7g
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