Smoked salmon & bean dip with crispy pittas

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• Carol C

  25 February 2009

  Carol C commented on this recipe

  I love this recipe - really easy to make ahead and just pop the pitta bits in the oven. Perfect for an outside summer starter. Did it as it said but would make the pittas on the day to keep crispy. Don't overcook or you will break your teeth!

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• Berna from Holland

  26 February 2009

  Berna from Holland rated and commented on this recipe

  

  Looks really good. I'll take it into my binder and will try it in spring.

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• bex recipes

  26 February 2009

  bex recipes commented on this recipe

  This is great, easy to make and goes down a treat. Have also done with homemade melba toast, and my mum has any left overs the next day with crisp breads!

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Ingredients

FOR THE DIP

• 410g can cannellini beans , rinsed and drained
• 200g tub Greek yogurt
• 225g pack smoked salmon trimmings
• 1 tbsp chopped fresh dill
• 1 tbsp lemon juice

FOR THE PITTAS

• 6 pitta bread
• 2 tbsp olive oil
• sea salt flakes
• 2 tbsp chopped fresh dill
• 2 bunches of radishes

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 20-30 minutes

Ingredients

FOR THE DIP

• 410g can cannellini beans , rinsed and drained
• 200g tub Greek yogurt
• 225g pack smoked salmon trimmings
• 1 tbsp chopped fresh dill
• 1 tbsp lemon juice

FOR THE PITTAS

• 6 pitta bread
• 2 tbsp olive oil
• sea salt flakes
• 2 tbsp chopped fresh dill
• 2 bunches of radishes

526 kcalories, protein 7g, carbohydrate 69g, fat 27 g, saturated fat 14g, fibre 2g, sugar 20g, salt 0.17 g

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