HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Pistachio Dip With Garlic Flatbread Dippers
Herby Pistachio Dip with Garlic Flatbread Dippers

Herby Pistachio Dip with Garlic Flatbread Dippers

Perfect for sharing | Serves 2-4

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For a sharing dish that everyone will go nuts for, look no further than our Herby Pistachio Dip with Garlic Flatbread Dippers. We’ve coated our flatbreads in an indulgent olive oil and garlic marinade and combined them with a creamy, cooling pistachio, yoghurt and fresh mint dip. Ready to cook from scratch in 10 minutes, we love the tasty difference this side will bring to dinnertimes.

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

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 pack(s)

Greek Style Flatbreads

(ContainsCereals containing Gluten)

2 unit(s)

Garlic Clove

50 grams



1 bunch(es)


1 bunch(es)


150 grams

Greek Style Yoghurt


Not included in your delivery

3 tbsp

Olive Oil*

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3369 kJ
Energy (kcal)805 kcal
Fat38.0 g
of which saturates9.0 g
Carbohydrate97 g
of which sugars5.0 g
Protein20 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C. Cut each flatbread in half, then cut 4 triangles from each half. b) Peel and grate the garlic (or use a garlic press). Pop the garlic in a medium bowl and add the olive oil (see ingredients for amount). Season with salt and pepper and mix together. c) Pop the triangles into the bowl. Mix well to combine and place the triangles in a single layer onto a large baking tray. TIP: Use 2 trays if you need to. d) Bake on the top shelf of your oven until golden, 8-10 mins. Turn halfway. Tip: Keep an eye on them to make sure they don't burn.


a) Meanwhile, remove the shells from the pistachios (discard the shells). b) Finely chop the pistachios. c) Discard any woody bits, then finely chop the dill. d) Pick the mint leaves from their stalks and roughly chop (discard the stalks). e) Pop the pistachios, mint, dill and Greek yoghurt into a bowl. Season with salt and pepper, mix together. TIP: Alternatively, you could just pop the shelled pistachios, dill, mint and yoghurt in a food processor and blend until combined.


a) Taste the dip and add more salt and pepper if you feel it needs it. Tip: Add a splash more water if the dip looks too thick. b) Serve the garlic bread dippers on a large plate with the pistachio dip in a bowl in the middle for dipping.d) Enjoy!