Basil Lemon Yoghurt Dip

Ingredients:

• ½ bunch basil (2/3 cup)

• 1 cup arugula

• 2-3 garlic cloves

• 1 T preserved lemon

• 1/3 cup roasted walnuts

• 1/2-2/3 cup greek nonfat yoghurt

• 1 ½ T honey

• salt and pepper to taste

Here’s How:

1. In a food processor, chop the garlic, preserved lemon, then the walnuts, basil and arugula.

2. Then pulse the yoghurt and honey into the mix.

3. Add seasoning to taste and chill.

Ingredients:

• 2-3 garlic cloves

• 1/8th preserved lemon

• ½ bunch basil

• ½ cup greek yoghurt

Here’s How:

1. In a food processor, blend garlic, then lemon, then basil and slowly add yoghurt.

2. Serve with veggies, crackers or spread into endive, use for lettuce wraps or spread on baked salmon or chicken before serving.