For a quick appetizer make a batch of this yogurt dip with lime, olive oil and topped with roasted hazelnuts. It couldn’t be easier and it tastes great, which is just what we need on a hot summer evening.
I’m always looking for easy foods to throw together after a late day at the beach. This yogurt dip comes together in minutes and is delicious. Serve it with fresh veggies or pita chips.
You can also put some of this dip on top of grilled fish or vegetables.
This recipe makes about a cup and a half of dip.
Tips
Be sure to use good thick Greek yogurt for this recipe. If the yogurt is wet, line a colander with a clean linen or cotton dishtowel and strain it for an hour or two before making the dip.
Ingredients
You need the following ingredients to make this yogurt with lime and olive oil dip.
- 1/4 cup hazelnuts, chopped
- 1 cup whole milk Greek yogurt
- 1/4 cup extra virgin olive oil, plus more to drizzle over the finished dip
- 1/4 cup freshly squeezed lime juice
- 1/2 teaspoon kosher salt
Directions
Toast the chopped hazelnuts in a small pan over medium heat until they start to turn golden brown (3 – 5 minutes). Stir them often and watch them carefully, so that they don’t burn. When they are done, spread the nuts out on a plate or cutting board to cool.
Add the yogurt, olive oil and lime juice to a mixing bowl and stir until blended. Add the salt. Let the dip rest a couple minutes, taste it, and add more salt if needed.
Store the dip in the refrigerator until you are ready to serve it.
To serve the dip, put it in a small bowl. Drizzle a little oil over it and sprinkle some of the hazelnuts on top. Use the remaining nuts to replenish the topping as needed.
Related Posts
Here are some other appetizer recipes that you might like.