Get creative with your chips and dips with this fun fusion combo! This creamy pistachio dip is paired with easy garlic flatbread dippers for a flavour sensation that's a perfect appetiser ahead of any meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
/ serving 2 people
/ serving 2 people
Greek Style Flatbreads(ContainsCereals containing gluten)
Greek Style Natural Yoghurt(ContainsMilk)
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press). Pop the garlic and olive oil (see ingredients for amount) into a medium bowl, season with salt and pepper, then mix together.
c) Cut each flatbread in half, then cut each half into 4 triangles. Pop into the bowl of garlic oil and mix well to coat.
d) Lay the triangles onto a large baking tray in a single layer. When the oven is hot, bake on the top shelf until golden, 8-10 mins. Turn halfway through. TIP: Use two baking trays if necessary - keep an eye on them so they don't get too brown.
a) Meanwhile, remove the pistachios from their shells, then finely chop.
b) Finely chop the dill (stalks and all).
c) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
d) Pop the pistachios, herbs and yoghurt into a bowl and season with salt and pepper. Mix together. TIP: Blend together in a food processor instead if you have one.
a) Taste the dip and add more salt and pepper if needed. Add a splash of water if it's a little too thick.
b) Serve the garlic bread dippers on a large plate with the bowl of pistachio dip in the middle for dipping. Enjoy!