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.
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)