Apricot yogurt dip from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

  • dried apricots
  • yogurt

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Notes about this recipe

  • westminstr on March 31, 2014

    Greek yogurt is mixed with chopped dried apricots, a bit of garlic (I used half a clove grated through the microplane) and salt. I made a half recipe with a cup of Total full fat yogurt. 2% could no doubt be used as well. MRS suggests that this dip be used to enhance grilled meats, as a sauce for rice pilaf, or to be served with flatbread as part of a mezze. I served it with lamb chops and the eggplant pilaf on p. 327. I thought it was a bit too dominant in both those contexts, though I do think it could make a nice enhancement to a plainer pilaf (or a stronger tasting lamb -- my nz loin chops were pretty mild). O did not like this dip (the apricot-garlic-salt combo was just too much for him) but E loved it, especially when mixed with the rice. I liked it but, as I said, I'm not sure I liked the pairings. I think I would like it best served as one of multiple dips for flatbread.

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