What you need
Beetroot and Mint Dip
- 1x 450g can baby beetroot, well drained
- 125g PHILADELPHIA Block Cream Cheese, cut into cubes
- 2 tablespoons roughly chopped mint
- 1 tablespoon chopped chives
- Salt and pepper, to taste
Green Olive and Pickle Dip
- ½ cup pitted green olives
- 2 dill pickles approx. 10 x 3cm long drained and roughly chopped
- 125g block PHILADELPHIA Cream Cheese, cut into cubes
- 2 tablespoons chopped dill
- 1 tablespoon chopped chives
- Salt and pepper, to taste
How to make it
- COMBINE in a food processor the beetroot, PHILLY, herbs, salt and pepper and process until smooth. Chill.
- COMBINE in a food processor the olives, pickles, PHILLY, herbs, salt and pepper and process until; smooth. Chill
- BRUSH the cut side of the bread with olive oil and sprinkle with the dukkah. Chargrill on both side until crisp then cut into pieces.
- PLACE the bread onto a serving platter with the dips topped with extra herbs. Serve immediately.