Tomatoes are coming in. Basil and mint are blooming. It’s time to put the goods from your garden to use in your kitchen. I suggested to Soph we make summer dips from all the basil and mint we have growing. She said, “That’s great. But Amy and I like junk food.” So, our minty-yogurt dip starts out healthy and then goes all Willy Wonka as Amy and Soph add yummy things.
Minty Fruit Dip
- 1 cup plain or vanilla Greek yogurt, strained
- 2 teaspoons honey
- 1/8 teaspoon vanilla
- 2 tablespoons thinly sliced fresh mint leaves
- Optional: Marshmallows, chocolate chips, coconut, graham crackers
I like my yogurt EXTRA thick for dips. Start with Greek or regular yogurt. Put a coffee filter inside a fine, mesh strainer. Set it over top of a large bowl. Dollop the yogurt inside the coffee filter. Let it sit in the fridge for at least a few hours. I like to do it overnight. The extra liquid drains into the bowl leaving you with dip-worthy thick yogurt.
2-3 ripe tomatoes
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic vinegar
- 6-8 fresh basil leaves, thinly sliced or chopped
- 1 Tbsp other chopped herbs, such as parsley and thyme
- 8-10 chopped Kalamata olives
- Salt & Pepper to taste
Toss everything into a bowl! Better if you let it sit for a bit to let the flavors meld together. Serve with tiny toasts-as Soph calls them. Or great over grilled chicken or fish. The guys from the station were adding it to their “meat and cheese” salad.