Mediterranean Dips

Ingredients

Beetroot sauce:

100 g plain yoghurt FAGE Total (fat percentage according preference)
250 g precooked beetroot
Pepper and salt to taste

Black olive sauce:

100 g plain yoghurt FAGE Total (fat percentage according preference)
350 g pitted black olives
4 table spoons of olive oil
Pepper and salt to taste

Grilled red pepper sauce:

100 g plain yoghurt FAGE Total (fat percentage according preference)
50 g grilled red peppers
1 tablespoon of olive oil
Pepper and salt to taste

Kale Chips:

1 bunch of kale
1 teaspoon of coconut oil
1 tablespoon of curry powder
1 tablespoon of chili powder
1 pinch of salt

    Steps
  1. Beetroot sauce - Mix the beetroot with the yoghurt in a blender and season with black pepper and salt.
  2. Black olive sauce - Mix all the ingredients (see above in the according section) in a blender and season with pepper and salt.
  3. Grilled red and pepper sauce - Mix all the ingredients (see above in the according section) in a blender and season with pepper and salt.
  4. Preheat the oven to 100°C.
  5. Wash and dry the kale to remove residual water, divide it into small pieces and remove the large stems.
  6. Put the leaves in a large bowl with the oil and the various spices.
  7. Using your hands, mix the kale leaves well to distribute the seasoning evenly.
  8. Spread the kale leaves on one or two large baking trays, lined with baking paper. Make sure that the leaves are well spaced out, so that they become nice and crispy.
  9. Place in the oven and after 15 minutes, turn the leaves over. Then continue cooking for a further 10-15 minutes, until the kale is crispy and slightly golden. Remove from the oven and serve immediately with the accompanying sauces.