Courtesy of

Fresh Almond-Herb Dip

Contributed by: News Canada

(NC) - With springtime in full swing, it's always a treat to lighten up meals - with sauces less heavy, flavors more delicate, and lots of fresh, seasonal fruits, vegetables and herbs.

Fresh Almond-Herb Dip
When preparing fresh spring meals and snacks, why not include almonds? They lend a versatile, unique flavor and texture that complements many spring preparations. Almonds can elevate nearly any type of dish, making it special and "wow"-worthy.

For example, roasted almonds add texture and crunch to Fresh Almond-Herb Dip and seasonal vegetables, Wild Rice Risotto with Almonds and Spring Vegetables, and an every night chicken dish, such as Chicken with Fresh Fava Beans, Artichokes and Almonds.

Along with herbs and lemon zest, almonds serve as a crunchy coating for Mediterranean Leg of Lamb, which can be prepared for special occasions like graduation or spring holidays, or on a weekend for dinner and next-day sandwiches. On the sweet side of spring, almonds lend crunch and a toasty flavor to Almond Brown Sugar Meringues with nectarines, peaches, berries, or other fruit.

For more information about almonds' nutritional benefits, or about using them in recipes, consumers can visit


  • 2 cups plain, low-fat yogurt
  • 1 (10- to 12-inch) square of cheesecloth and 1 large rubber band (optional)
  • 1/2 cup slivered almonds, roasted
  • 5 tablespoons chopped fresh herbs - any combination of parsley, dill, chives, chervil, basil and tarragon
  • 1 green onion, trimmed and diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4-6 cups 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.

Serving Size: Makes 6 Servings

Nutritional Information: Per Servings: Calories 143, Cholesterol 5 mg, Carbohydrate 14 g, Fiber 4 g, Protein 8 g, Calcium 207 mg, Total Fat 7 g, Magnesium 60 mg, Saturated Fat 1.3 g, Potassium 511 mg, Monounsaturated Fat 3.9 g, Sodium 176 mg, Polyunsaturated Fat 1.4 g, Vitamin E 3.3 mg* - * Total Alpha-Tocopherol Equivalents

Find this page online at: