Sally’s Snack Hack

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



  1. Combine beetroot, yoghurt and lemon juice in a blender and blitz
  2. Serve into a serving bowl

Crisp Bread

  1. Cut multigrain wrap into triangular shaped slices
  2. Spray with olive oil and sprinkle with Italian herbs
  3. Cook in the oven for 5 minutes or until crunchy
  4. Serve with Beetroot dip!

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