Project Description

Fetta and White Bean Dip with Homemade Pitta Chips

New Recipe

  • 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 .

  1. 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.
  2. 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.
  3. 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.

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