Garlicky Yogurt Dip with Herb Jam and Toasted Almonds

Name: Garlicky Yogurt Dip with Herb Jam and Toasted Almonds
Yield: 8 Servings
Ingredients: 2 tablespoons skin-on almonds; 6 ounces mixed tender greens and herbs (such as Swiss chard, baby spinach, kale, tarragon leaves, celery leaves, mint leaves, parsley leaves, cilantro leaves, and oregano leaves; about 10 cups); ½ cup dried California apricots; 5 tablespoons olive oil, divided, plus more for drizzling; 1 small green chile (such as serrano), finely chopped; ½ teaspoon ground cumin; Kosher salt; 2 cups plain whole-milk yogurt; 1 teaspoon finely grated lemon zest; 2 teaspoons fresh lemon juice; 2 garlic cloves, finely grated; Crudités (for serving)

By Andy BaraghaniPhotography by Michael Graydon Nikole Herriott

November 15, 2016

Image may contain Plant Food Produce Vegetable Bean and Lentil

Michael Graydon & Nikole Herriott

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

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