Name: Tuna and beetroot dip with pita chips
Prep time: 5 min
Total time: 5 min
Ingredients: 450 gram can whole baby beetroot, drained; 125 gram packet cream cheese, at room temperature, chopped; 1 garlic clove, chopped; 185 gram can tuna in spring water, drained, flaked; 2 tablespoon chopped chives; pita bread, toasted, to serve

Tuna and beetroot dip with pita chips

This homemade dip makes a great healthy snack, or to take with you to your next bring-a-plate social occasion. It is so quick and easy to make that even the children can help.

Ingredients

450 gram can whole baby beetroot, drained

125 gram packet cream cheese, at room temperature, chopped

1 garlic clove, chopped

185 gram can tuna in spring water, drained, flaked

2 tablespoon chopped chives

pita bread, toasted, to serve

Method

1.Place beetroot, cream cheese and garlic in a food processor or blender. Process until smooth. Stir through tuna and chives.

2.Break toasted pita bread into pieces and serve with dip.

MAKES ABOUT 2 CUPS This dip will keep in an airtight container in the fridge for up to 5 days.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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