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.
Preheat the oven to 160°C/gas mark 3
In a mixing bowl, place the natural and Greek yoghurt, barley, herbs, lemon zest, sugar and salt to taste and mix well
Slice the loaf into 1-2mm slices and place on a baking tray lined with parchment paper
Season the bread slices with a drizzle of olive oil and salt and bake in the oven for 5-6 minutes until crisp
Place the crisps in a large bowl with the barley dip in a smaller bowl to the side
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