Fresh Almond-Herb Dip
Plain yogurt makes this dip a healthy alternative to fattier varieties; fresh herbs and green onion add flavour and roasted almonds add a pleasing crunch.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 2 cups plain low-fat yogurt
- 1 10-12 inch square cheesecloth and 1 large rubber band (optional)
- 1/2 cup slivered almonds roasted
- 5 tbsp fresh herbs any combination of parsley, dill, chives, chervil, basil and tarragon, or your own favourites, chopped
- 1 green onion trimmed and diced
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 4-6 cups fresh vegetables for dipping, such as radishes, baby carrots, trimmed green beans, broccoli florets, or strips of zucchini, jicama or bell pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Combine yogurt, almonds, herbs, green onion, salt and pepper in a bowl. Serve almond-herb dip with fresh vegetables.
If desired, thicken yogurt
- Line a medium-sized bowl with cheesecloth. Wrap cheesecloth edges around outside of bowl and secure with rubber band. Pull cheesecloth edges to leave some space between cheesecloth and bottom of bowl for liquid to drip and collect. Place yogurt in cheesecloth “bowl” and allow liquid to drip out for 30 minutes, refrigerated. Discard liquid.
To roast almonds
- Spread in an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Recipe Notes
Per serving: 143 calories, 7 g total fat, 1.3 g saturated fat, 3.9 g monounsaturated fat, 1.4 g polyunsaturated fat, 14 g carbohydrate, 8 g protein, 5 mg cholesterol, 4 g fibre, 207 mg calcium, 60 mg magnesium, 511 mg potassium, 176 mg sodium, 3.3 mg vitamin E (total alpha-tocopherol equivalents)
