Yogurt Dip

A healthy dip for pita bread, crackers and fresh vegetables.

Rosanna Bowles

Yogurt Dip

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    3 cups plain whole milk yogurt 3/4 tsp. salt
    1 cup packed fresh mint leaves 1 Tbsp. honey


    Prep: 5 min Total:
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    • 1

      Place the yogurt in a paper-towel-lined sieve set over a bowl.

    • 2

      Place the bowl in the refrigerator and chill for 3 hours.

    • 3

      When the yogurt has drained, discard the liquid and pulse all ingredients in a blender until the mint is finely chopped.

    • 4

      Transfer to a bowl and chill, covered, at least 3 hours before serving.

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