Apple & Apricot
- 1 x 120g tin of sardines in olive oil
- ½ x 400g tin of chickpeas, drained
- 200g full fat cream cheese
- Squeeze lemon juice
- 1 garlic clove, peeled and crushed
- 1 tbsp fresh parsley
- Remove the sardines from the tin, reserving the oil and add them and all the other ingredients to a blender and blend together until smooth. If the dip is too thick, add a little oil from the sardine tin for extra good fat for babies.