Rye crispbreads with barley dip
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This vegetarian dip recipe is a flavourful and comforting dish made from pearl barley, fresh herbs and yoghurt. Served with little rye bread croutes, Agnar Sverrisson's creamy dip will make a lovely canapé at your next party, and is easy to double if you need to feed more guests.
First published in 2015
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Ingredients
Metric
Imperial
Rye crispbread
- 1 loaf of rye bread
- olive oil
- salt
Barley dip
- 800g of natural yoghurt
- 500g of Greek yoghurt
- 400g of cooked pearl barley
- 1 tbsp of chives, chopped
- 2 tsp dill, chopped
- 2 tsp fresh mint, julienned
- 20g of fresh parsley, julienned
- 1 tsp lemon zest
- 1/2 tsp sugar
- salt
SAVE RECIPE
Equipment
- Parchment paper
Method
1
Preheat the oven to 160°C/gas mark 3
2
In a mixing bowl, place the natural and Greek yoghurt, barley, herbs, lemon zest, sugar and salt to taste and mix well
3
Slice the loaf into 1-2mm slices and place on a baking tray lined with parchment paper
4
Season the bread slices with a drizzle of olive oil and salt and bake in the oven for 5-6 minutes until crisp
5
Place the crisps in a large bowl with the barley dip in a smaller bowl to the side
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