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.
1 (10- to 12-inch) square of cheesecloth and 1 large rubber band (optional)
1/2 cup (125 mL) slivered almonds, roasted
5 tablespoons (75 mL) chopped fresh herbs – any combination of parsley, dill, chives, chervil, basil and tarragon, or your own favourites
1 green onion, trimmed and diced
1/4 teaspoon (1 mL) each salt and black pepper, or to taste
4-6 cups (1 – 1.5 L) fresh vegetables for dipping, such as radishes, baby carrots, trimmed green beans, broccoli florets, or strips of zucchini, jicama or bell pepper
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.
Combine yogurt, almonds, herbs, green onion, salt and pepper in a bowl. Serve almond-herb dip with fresh vegetables. Makes 6 servings.
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)
