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Artichoke & butter bean dip with pitta herb crisps
- 6 wholemeal pitta breads
- 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
- tsp ground cumin
- lemon , juiced
- 150g pot low-fat yogurt
Directions:View on BBC Good Food
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