Almonds and herbs make a tantalizing dip

(NC)- This guilt-free dip from the Almond Board of California is the perfect partner for fresh vegetables like baby carrots, cherry tomatoes and zucchini slices. Using low-fat yogurt and crunchy roasted almonds, you can customize your own herb combination.

Fresh Almond-Herb Dip

Makes 6 servings


2 cups (500 mL) plain, low-fat yogurt

1, 10-12-inch square of cheesecloth and 1 large rubber band

½ cup (125 mL) slivered almonds, roasted

5 tbsp (75 mL) chopped fresh herbs (any combination of parsley, dill, chives, chervil, basil and tarragon)

1 green onion, trimmed and diced

¼ tsp salt

¼ tsp black pepper

4-6 cups (1-1.5L) 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 by lining 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.

Combine yogurt, almonds, herbs, green onion, salt and pepper in a bowl. Serve with fresh vegetables.

More recipes are available online at

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