party tray dips

Pita Chips and Dips
serves 6-8

INGREDIENTS

For the Beetroot Dip:

2-3 beets, cooked

1/2 sweet potato, cooked

1 garlic clove

1 tbsp tahini

1 tbsp sour cream or Greek yogurt (optional)

coarse salt and pepper

chopped parsley for garnish

For the Black-Eyed Peas Dip:
1 15 oz can black-eyed peas
1 pkg 8 oz cream cheese
1 1/2 tsp chilli powder
1 tsp cayenne powder
1-2 garlic cloves
coarse salt and pepper
chopped green onion for garnish

For the Chips:
5 pieces pita bread
1/4 cup olive oil
1 1/2 tsp paprika
2 tsp cumin seeds
pinch coarse salt

METHOD:
1. Preheat oven to 400F (200C).

2. Blend each dip ingredients together until smooth. Season to taste. Sprinkle with green onion. Cover and chill until ready to serve.

3. Halve pita bread and cut into triangles. Place onto baking sheets.

4. Combine olive oil and paprika together. Brush tops of pita with and sprinkle with cumin seeds and salt.

5. Bake for 8-10 mins until crisp. Serve with prepared dip.