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Beetroot dip with pita chips

Serves 6
Prep time: 15 mins (plus 6 hours resting)
Cooking time: 15 mins

Chips and dip are a Kiwi staple, and this sweet and savoury beetroot dip packs a flavour punch! Served with crisp homemade pita chips, your snacking game has never looked or tasted better. 



  • 450g Greek yoghurt 
  • 225g tinned beetroot, drained 
  • Juice of ½ lemon 
  • 1 clove garlic, minced 
  • ½ tsp ground cumin 
  • 3 pita breads
  • Olive oil 
  • 1 tsp smoked paprika 
  • Fresh herbs and cumin seeds, to garnish 

View the method
  1. Lay a clean cheesecloth or new reusable cloth into a sieve set over a bowl. Spoon the yoghurt into the cloth, then secure the edges together and leave to strain in the fridge for a minimum of 6 hours or overnight*. 
  2. Place the beetroot slices into a blender, and puree until smooth. Add the lemon juice, garlic and cumin, then blend until smooth. 
  3. Transfer the beetroot mixture to a bowl. Carefully transfer the strained yoghurt into the beetroot puree, then fold together until combined. Season to taste with salt and pepper, then cover and place in the fridge. 
  4. Preheat your oven to 200 degrees celsius. Cut the pita breads into triangles, then lay on a lined tray. Drizzle with olive oil, then sprinkle over the paprika and season with salt and pepper. 
  5. Place into the oven and bake for 5-10 minutes, then flip and cook for a remaining 5 minutes or until golden brown. 
  6. Serve the baked pita chips alongside the beetroot dip, garnish with fresh herbs and cumin seeds. 
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