Photo: Sorin Gheorghita
Artichoke & butter bean dip with pitta herb crisps
10 ingredients
Serves 4 - 6
openrecipes
Storecupboard pulses and yoghurt make a creamy yet low-fat dip - serve with baked flatbread chips for a healthy snack
Estimated Nutrition (whole recipe, rough)
496
Calories
25g
Protein
28g
Fat
42g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Bread | 1 slice (30g) white | 79 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 wholemeal pitta breads
- ½ tbsp dried oregano
- 1 tsp chilli flakes
- olive oil
- 1 x 280g jar artichoke hearts , drained
- 1 garlic clove
- 1 x 400g tin butter beans , drained and rinsed
- ½ tsp ground cumin
- ½ lemon , juiced
- 150g pot low-fat yogurt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes