MOO Co-Founder, Sally Sanders, has shared her super simple recipe for dip & crisp bread; a great snack the whole family can enjoy!
- x1 pound of beets
- x2 cups MOO Greek Style Yoghurt
- x2 teaspoons of freshly squeezed lemon juice
- Multigrain wrap bread
- Olive Oil
- Italian herbs
- Combine beetroot, yoghurt and lemon juice in a blender and blitz
- Serve into a serving bowl
- Cut multigrain wrap into triangular shaped slices
- Spray with olive oil and sprinkle with Italian herbs
- Cook in the oven for 5 minutes or until crunchy
- Serve with Beetroot dip!