Slimming World Reicipe:- Gooey & Cheesy Warm Bacon Dip with Garlic Flatbreds

This Saturday I really fancied something that I could graze on while watching Saturday Night TV. I particularly fancied crisps and dips, but as I want to hit my target weight this year I decided against it. I scoured the web for inspiration and came across this post by Kitchen Meets Girl- I had to try and recreate this AND make it Slimming World Friendly! I've also been eyeing up Jamie Oliver's easy flat bread recipe, and a few simple recipe tweaks make each flatbread is 4 syns each.

Gooey and Cheesy Warm Bacon Dip

Extra Easy Syn Value:- Syn Free

Healthy Extras:- 1/2 of dip is your A

You will need:-

113g quark cream cheese, softened
4 tbsp fat free fromage frais
80g extra light cheddar cheese
6 slices bacon, all fat removed
1/4 of finely chopped red onion
1/2 tsp of smokey paprika
Dash of Worcester sauce
Cayenne pepper


Finely chop the bacon to small squares and fry in a pan with low calorie spray until crispy, then fry off the onion.

In a sauce pan mix together the quark, fat free fromage frais, cheese, 3/4 of the cooked bacon (save some for scattering over the top) and cook on a really low heat for 2-3 mins until the cheese I cooked, don't let it boil!

Sprinkle with cayenne pepper and the rest of the bacon bits

I served it with flatbreads, carrot & cucumber sticks- delicious!

Flat Breads

(Makes 6)

Extra Easy Syn Value:- 4 syns per flatbead

Healthy Extras:- 1/2 of dip is your A
You will need:- 

125 g self-raising flour, plus a little extra for dusting
Pinch of sea salt
1 teaspoon baking powder
125 g natural yoghurt
Pinch of crushed garlic 


Add all the ingredients to a mixing bowl and mix with a spoon, then use your hands to bring everything together.  

Dust a clean work surface with flour, then tip out the dough.

Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long – just enough time to bring everything together)

With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. 

Spray a griddle pan with low calorie cooking spray and on cook each one on a high heat for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.

L x