Laura's 2 PHILLY Dips with Chargrilled Turkish Bread

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

1. COMBINE in a food processor the beetroot, PHILLY, herbs, salt and pepper and process until smooth. Chill.
2. COMBINE in a food processor the olives, pickles, PHILLY, herbs, salt and pepper and process until; smooth. Chill 
3. 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.
4. PLACE the bread onto a serving platter with the dips topped with extra herbs. Serve immediately.