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Herby Pistachio Dip

Herby Pistachio Dip

with Garlic Flatbread Dippers | Perfect for Sharing | Serves 2

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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.

Tags:Veggie
Allergens:Cereals containing glutenNutsMilk

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.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit(s)

Garlic Clove

4 unit(s)

Greek Style Flatbreads

(ContainsCereals containing gluten)

50 grams

Pistachios

(ContainsNuts)

1 bunch(es)

Dill

1 bunch(es)

Mint

150 grams

Greek Style Natural Yoghurt

(ContainsMilk)

Not included in your delivery

3 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3245 kJ
Energy (kcal)776 kcal
Fat38.4 g
of which saturates9.8 g
Carbohydrate72.2 g
of which sugars11.6 g
Protein28.8 g
Salt1.78 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Bowl
Baking Tray
Food Processor
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!