Cream cheese dips with chargrilled turkish bread

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How to make Cream cheese dips with chargrilled turkish bread

  • Yield : 6
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

Beetroot and Mint dip

  • 1 x 450g can baby beetroot, well drained
  • 125g block Philadelphia Original Spreadable Cream Cheese, cut into cubes
  • 2 tablespoons roughly chopped mint
  • 1 tablespoon chopped chives
  • Salt and pepper, to taste

Green Olive and Pickle dip

  • 1/2 cup pitted green olives
  • 2 dill pickles, approx 10 x 3cm long, drained and roughly chopped
  • 125g block Philadelphia Original Spreadable Cream Cheese, cut into cubes
  • 2 tablespoons chopped dill
  • 1 tablespoon chopped chives
  • Salt and pepper, to taste

Turkish rolls

  • 3-4 Turkish rolls, halved
  • Olive oil, for brushing
  • 1/4 cup dukkah
  • Extra herbs, for garnish

Method

  • Step 1 Make the beetroot and mint dip: combine in a food processor the beetroot, cream cheese, herbs, salt and pepper and process until smooth. Chill.
  • Step 2 Make the green olive and pickle dip: combine in a food processor the olives, pickles, cream cheese, herbs, salt and pepper and process until smooth. Chill.
  • Step 3 Brush the cut side of the bread with olive oil and sprinkle with the dukkah. Char-grill on both sides until crisp then cut into pieces. Place the bread onto a serving platter with the dips topped with extra herbs. Serve immediately.

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