INGREDIENTS

INSTRUCTIONS

OPTIONAL GARNISHES
Place the garlic, all the herbs, the dried fruit, and the walnuts in a
processor, and pulse until it forms a paste.
Transfer to a bowl and stir in the lemon juice and yogurt. Add salt and
cayenne to taste.
Cover tightly and refrigerate until use. For a finished look, you can
sprinkle a little extra Cayenne on top, and decorate with a few walnut
halves just before serving.
Makes 3 cups. Prep. 10 mins. PER 1/4-cup SERVING without nuts: 234 cals,
2.4 g  fat, 8.1%
"I first envisioned this recipe as a kind or multiherb Mediterranean Pesto
with a touch of fruit. It tasted okay that way, but was dark and somewhat
drab, bpth in looks and in taste so I stirred in some yogurt to lighten it
up, and what a success! It popped! It sparkled! It became Mediterranean
Yogurt, now one my favorite condiments.
"This sauce can be served alone. as an appetizer or a light lunch entree it
is also amazingly compatible with a number of foods. You can serve it as a
dip for raw or steamed vegetables. in pita bread with anything and
everything. as a sauce for vegetable or grains on baked fish . . . The list
is endless.
"Mediterranean Yogurt keeps for about a week in a tightly covered container
in the refrigerator. However the color won't hold past the first day."
kitpath nov 1997
Recipe by: Mollie Katzen's Vegetable Heaven (1997)

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