Artichoke dip and toasted torn pittas recipe

  • Serves 4
  • 245 calories / serving
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add
Artechoke dip & piita chips HERO

Preheat the oven to gas 7, 220°C, fan 200°C. Drain 1 x 280g jar of artichoke hearts in olive oil, then, in a food processor, whizz to a paste with 2 crushed garlic cloves and some seasoning. Halve 2 pitta breads lengthways, then cut into triangles. Bake for 2-3 minutes until crisp, then top with the dip.

  • Ingredients

  • 280g of artichoke hearts in olive oil
  • 2 garlic cloves
  • 2 pitta breads lengthways
  • Calories
    245
    12%
  • Sugar
    2g
    2%
  • Fat
    8g
    11%
  • Saturates
    1g
    5%
  • Salt
    1.3g
    22%
of an adult's Reference Intake daily amount.
Find out more
Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.