Minty bean & courgette dip with pitta crisps
This healthier version of chips and dips is a great way to start a picnic or party
Ingreadient :
- 2 tbsp olive oil
- 1 courgette, finely diced
- 2 garlic cloves, chopped
- 400g can cannellini bean, drained
- juice ½ lemon
- 170g pot 2% Greek yogurt
- 2 tbsp chopped mint
- For the pitta crisps
- 8 pitta breads
- 2 tbsp olive oil
- flaky salt
Direction :
- 2 tbsp olive oil
- 1 courgette, finely diced
- 2 garlic cloves, chopped
- 400g can cannellini bean, drained
- juice ½ lemon
- 170g pot 2% Greek yogurt
- 2 tbsp chopped mint
- For the pitta crisps
- 8 pitta breads
- 2 tbsp olive oil
- flaky salt
