Project Description
Fetta and White Bean Dip with Homemade Pitta Chips
- Serves 6
- Preparation time: 10 minutes
- Cooking time: 10 minutes
If you have Lemnos Smooth Fetta in the fridge and a can of cannellini beans in the pantry, you can whiz up this easy and very tasty dip in a matter of minutes. As well as tasting delicious it’s a source of protein and fibre.
Ingredients:
- 200g Lemnos Smooth Fetta broken in pieces
- 400g can cannellini beans drained
- 2 medium cloves of garlic crushed
- 1 tbsp lemon juice
- Salt and freshly ground pepper to taste
Pitta chips
- 3 medium pitta breads
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked sweet paprika
- 1 tbsp sesame seeds
- Sea salt
Method:
Preheat oven to 170oC .
- Brush each pitta bread with a little olive oil and scatter lightly with sesame seeds, sea salt and a light dusting of paprika. Cut the flavoured pitta breads into long wedges and transfer in a single layer to 2 large oven trays. Bake in the preheated oven for about 10 minutes or until golden and crisp.
- In a food processor, add the Lemnos Smooth Fetta, drained cannellini beans, crushed garlic and blitz until smooth. Season to taste with the lemon juice and salt and pepper.
- Serve the fetta and white bean dip straight away with the warm pitta chips.
Tip: This tasty dip will keep for 2-3 days covered with cling film and stored in the refrigerator.
