Beetroot-and-sumac dip

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This beetroot dip is quick, easy and perfect for serving with your favourite crisps.

Ingredients

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)

Cooking Instructions

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!