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Pita Bread with Dips

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Pita Bread with Dips

Pita Bread with Dips


:Joey Matthew

Recipe Servings


Recipe Cook Time

:30 Minutes

Pita bread served with three cool and refreshing dips: beetroot, yogurt and carrot. This middle eastern food is a light and healthy option for you.


  • For the beetroot dip:
    100 gms boiled beetroot

    1/2 tsp grated garlic

    6 Tbsp curd

    1 tsp lemon juice

    4 Tbsp olive oil

    6-7 olives

    2 Tbsp chopped mint



    For labneh:

    2 cups yogurt

    2 tbsp chopped parsley

    2 Tbsp chopped mint

    1 Tbsp lemon juice

    2 Tbsp extra virgin olive oil



    1/2 tsp cumin powder

    For the carrot dip:

    2 Tbsp butter

    3 Tbsp extra virgin olive oil

    2 carrots (grated)

    2 Tbsp yogurt

    1 clove of garlic




For the beetroot dip:

Blend the boiled beetroots into a fine paste.

To the beetroot paste add curd, grated garlic, lemon juice, olive oil and mix them all together.

Drizzle some olive oil and garnish with olives and chopped mint.

Season to taste.

For labneh:

In a salad bowl, take yogurt, lemon juice, olive oil, mint, parsley, salt, pepper and cumin powder.

Mix all the ingredients together to make the labneh.

For the carrot dip:

Heat butter in a pan; add some olive oil and grated carrots.

In a flat plate, take yogurt, add garlic, salt, pepper and olive oil then add cooked carrots to the yogurt mix.

Top with chopped parsley and olive oil.

To Serve: Serve Pita bread with the three refreshing dips.

Key Ingredients: Beetroot, Garlic, Yogurt, Lemon Juice, Olive Oil, Olives, Mint Leaves, Salt, Black Pepper, Parsley, Cumin Seeds, Butter, Carrot