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Fruity Greek Style Dip & Chips

Fruity Greek Style Dip & Chips

perfect for sharing
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
824 kcal
Protein
: 
31.5g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Hazelnuts
  • Sesame
  • Cereals containing gluten
  • Peanut
  • May contain traces of allergens
Serving amount

200 grams

Greek Style Cheese

(Contains: Milk)

220 grams

Yoghurt

(Contains: Milk)

8 unit(s)

Tortilla

(Contains: Wheat)

1 sachet(s)

Cranberry Chutney

½ unit(s)

Orange

10 grams

Hazelnuts

(Contains: Hazelnuts May be present: Sesame, Cereals containing gluten, Peanut)

1 unit(s)

Cucumber

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)3447 kJ
Energy (kcal)824 kcal
Fat51.3 g
of which saturates26.8 g
Carbohydrate69.7 g
of which sugars21.8 g
Dietary Fiber0.4 g
Protein31.5 g
Salt4.3 g
Potassium126.2 mg
Calcium198.3 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper

Cooking steps

PDF
Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • While the oven is heating, crumble the Greek style cheese into small pieces.
  • Zest and juice half the orange.
  • Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
Toast the tortillas
2
  • Cut half the tortillas into 8 triangles (like pizza slices). 
  • Place on a lined baking tray, drizzle with oil, season with salt and pepper and toss to coat.
  • Arrange in a single layer (use two trays if necessary). Add the hazelnuts on the side.
  • Bake in the oven until the tortillas are crispy and golden, 6-8 mins. 
  • Allow the hazelnuts to cool then bash or roughly chop.

TIP: Watch them like a hawk so they don't burn!

Finish and Serve
3
  • In a bowl, mix the Greek style cheese and yoghurt with 1 tbsp oil, 1 tbsp orange juice and a pinch of orange zest (to taste).
  • Mash with a fork until smooth. Season to taste with salt and pepper.
  • Drizzle over the cranberry chutney and sprinkle over the hazelnuts. 
  • Serve the cucumber and tortilla chips alongside.
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