Dave and I, for better or worse, don’t have the types of jobs that we can just forget about when we leave work at the end of the day. As a result, we often have to work on weekends. One particularly stressful weekend, I decided that we should make weekend working an event, where we set aside a few hours to sit down at the table together and get our work done. And what I really mean when I say ‘event’ is that I want snacks.
Since we were being industrious and working, it made sense to keep the snacks on the healthy side. Plus they were replacing dinner, so they needed to be nutritionally well-rounded. This fruit dip was exactly what I was looking for – easy, healthy(ish), and finger-food friendly.
Calling this a recipe may be overstating things a bit – it’s really just yogurt sweetened with honey and enhanced with a pinch of cinnamon. The original recipe recommended vanilla yogurt, but a number of the reviewers indicated that the result was too sweet. Another common complaint was that the dip was too thin. I thought using Greek yogurt would solve both problems at once.
It was a good change apparently, because the dip was perfect – fresh and light, plus just a little spicy from the cinnamon. It enhanced our fruit without overpowering it. Unfortunately, the dip was a lot more successful than working was for me that weekend – I found myself all too easily distracted. But at least I was eating fruit, right?
One year ago: Green Chile Chicken Enchiladas
Yogurt Honey Dip (adapted from Bon Apetit July 1998, but really epicurious.com)
Makes about 1 cup, or 4 servings
I have to admit that I didn’t measure anything when I made this. It’s pretty much a to-taste thing anyway, just keep in mind that the flavor of the cinnamon didn’t really come through until the dip had been chilled for a few hours.
1 (7-ounce) container plain Greek yogurt
3-4 tablespoons honey
1/8-¼ teaspoon ground cinnamon
Mix the ingredients together. Cover and chill for at least 2 hours or up to 2 days. Serve with fresh fruit.