Ingredients

Method

• 600 g Woolworths cooked beetroot  
• 130 g toasted hazelnuts, plus extra to garnish 
• 1/4 cup olive oil 
• 2 T lemon juice 
• 1 T Woolworths sumac 
• 3 T plain yoghurt 
• sea salt and freshly ground black pepper, to taste 
• fennel fronds, to garnish (optional) 

Method

Ingredients

1. Place all the ingredients apart from 1 T yoghurt in a blender and blend until smooth.

2. Pour into a serving bowl and swirl through the remaining yoghurt. Top with the fennel fronds and toasted hazelnuts.

3. Serve with your choice of crisps.

Find more dip recipes here.

Woolworths’ hand-cooked potato crisps are made using specially selected South African potatoes that give just the right crunch and are batch-cooked to perfection. Choose between delicious flavours such as sea salt and black pepper, sour cream and chives, rosemary and sea salt, and flame-grilled steak-flavoured crisps. And don’t forget the hand-cooked potato sticks in flavours such as caramelised onion and mature Cheddar, sea salt and flame-grilled steak – they’re totally moreish! 

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