Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 6 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 8 slices Woolworths white soft sandwich bread
- 1/3 cup extra virgin olive oil
- 40grams parmesan, finely grated
- 40grams Woolworths unsalted pistachio kernels, toasted, chopped
- 120grams baby rocket leaves
- 300mL Woolworths light sour cream
- 2 cloves garlic, crushed
- 3 spring onions, thinly sliced
- 1/2 punnet dill, sprigs picked
Description
Served with irresistibly crunchy star-shaped dippers, this vibrant rocket and pistachio dip with a festive twist is perfect for Christmas celebrations.
Instruction tip
Prep tip:Rocket adds a pop of colour to dips and pestos. Process the nuts before the rocket to prevent discolouration.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Grease and line 2 baking trays with baking paper. Using a 5cm star-shaped cookie cutter, cut 24 stars from bread. Place bread stars on prepared trays. Drizzle with
1/4 cup oil and turn to coat. Sprinkle with parmesan. Bake for 5 minutes or until light golden brown.
Step 2 of 3
Meanwhile, reserve 1 tbs pistachio. Process remaining pistachio in a small food processor until finely chopped. Add rocket and blitz until finely chopped. Add sour cream, garlic, two-thirds of the onion and half of the dill. Process until almost smooth. Spoon into a bowl.
Step 3 of 3
Top dip with remaining onion, remaining dill and remaining pistachio. Drizzle with remaining oil. Season with freshly cracked black pepper. Serve with star dippers.
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