Crisped Flatbread & Dips

This recipe works in combination with: Poached Salmon & Salads, White Chocolate Brownies with Cream. This recipe features in these meal plans: Seasonal British Picnic.

Chunky gazpacho dip - Aubergine dip - Coriander & lime soured cream - Crisped flatbreads.


  • 150ml of soured cream
  • 1 lime, juiced
  • 250g of baby plum tomatoes, halved
  • 1/2 small red onion (approx 110g each), finely chopped
  • 1 large aubergine, peeled and chopped
  • 4 large tomatoes (approx 115g each)
  • 1 half cucumber portion, peeled, deeseeded and grated
  • 8 plain flour tortilla wraps
  • half a 28g pack of coriander, coarsley chopped
  • 45ml of olive oil (3 tbsp)
  • 2 tbsp breadcrumbs
  • 2 tbsp white wine vinegar
  • 1 clove of garlic, coarsely chopped
  • 1 tsp paprika
  • Serves: 8
  • Course: Starter
  • Preparation time: 20 mins
  • Cooking time: 20 mins
  • Oven temp: 180c
  • Price per person: £0.96
  • Store cupboard: Typical
  • Calories per serving: 309
  • 5-a-day per serving: 2.3
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Crisped Flatbread & Dips photo

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  1. FOR THE GAZPACHO DIP. Using a clean cloth, squeeze the grated cucumber flesh to remove as much liquid as possible. Squeeze and discard the seeds from the baby plum tomato halves. Combine the baby plum tomatoes, cucumber, white wine vinegar, breadcrumbs, 2 tbsp water, 1/2 clove of garlic, 1 tbsp oil and half the chopped red onion in a food processor and pulse until it breaks down but remains chunky. Season to taste with salt and pepper and set aside.
  2. FOR THE CORIANDER & LIME SOURED CREAM. Mix together the soured cream, coriander, lime juice and half of the chopped red onion. Season to taste with salt and pepper and set aside.
  3. FOR THE AUBERGINE DIP. Peel four large tomatoes - score a cross into the bottom of each tomato and blanch in a pan of boiling water for 20-30 seconds. Remove from the pan and immerse in a bowl of cold or iced water. Remove from the water and peel off the loosened skins with the tip of a small knife. Cut the tomatoes in half and remove the seeds, then coarsely chop the flesh.
  4. Heat 2 tbsp olive oil in a frying pan and fry the aubergine in batches for 5-6 minutes, or until tender and browned.
  5. Remove the aubergine from the pan and mash in a large bowl with the chopped tomato, paprika and 1/2 clove of chopped garlic. Return the mashed aubergine mix to the pan and gently cook for 8-10 minutes, or until it develops a thicker consistency. Season to taste with salt and pepper and set aside.
  6. FOR THE CRISPED FLATBREADS. Preheat the oven. Cut each tortilla into 4 strips , then each strip into triangles. Place the tortilla wraps on a baking tray and bake in the oven for 4-5 minutes, or until crisp.
  7. Serve the dips with the crisped flatbreads.

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