Summer Yogurt Dip
Summer Yogurt Dip
Yield: 6
Prep time: 25 MinTotal time: 25 Min
Ingredients
What You Need
- 16 oz Container of Fage Plain Greek Yogurt (Or other brands of plain)
- 1 Baguette
- 1 Bunch of Dill
- 1 Bunch of Chives
- 1 Bunch of Parsley
- 1 Lemon
- 1/4 lb of Hazelnuts
- 3 tbl of Olive Oil
- 3 tbl Honey
- 1/2 cup of Pomegranate Seeds (can buy the seeds loose)
- 1 Red Onion
- Salt & Pepper
Instructions
How we Make it
- Preheat the oven to 350 and toss the hazelnuts in oil, salt, and pepper and toast them for 10-15 minutes or until lightly brown. Place to the side when done.
- Slice baguette and toast with olive oil for 5-10 minutes until desired crispness. Place to the side when done.
- Brunoise cut the red onion (small dice) and finely chop the parsley, dill, and chives. combine the herbs and onions in a bowl. Remove 1/4 of the mix and set to the side in a bowl.
- Bring the oil up to a high temperature and pour over the 3/4 bowl of herbs and onion. Mix together
- Chop up your hazelnuts and place them to the side.
- Heat the honey in a skillet until it's a watery like consistency and cut the heat and leave for later.
- Add the 16 oz container of yogurt into the bowl with oil, herbs, and onions.
- Add the juice of 1 lemon, 1/4 cup of pomegranate seeds, salt, and pepper to the bowl of yogurt. Mix together.
- Spread the mixture out on a large plate or pop it into a large wide bowl.
- Drizzle the hot honey, remaining pomegranate seeds, remaining herbs, chopped hazelnuts, and drizzled olive oil on top.
- Present with the sliced bread for dipping and enjoy this summer treat!