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.
Recipe information
Yield
8 Servings
Ingredients
Preparation
Step 1
Toast almonds in a dry small skillet over medium heat, tossing often, until slightly darkened and fragrant, about 3 minutes. Let cool, then coarsely chop.
Step 2
Place mixed greens and herbs, apricots, and ¼ cup water in a dry large skillet over medium heat. Cover and steam, shaking pan occasionally, until greens and herbs are wilted and apricots are softened, 6–8 minutes. Remove greens and herbs and let cool. Finely chop apricots; set aside. Squeeze any excess water out of greens and herbs and finely chop.
Step 3
Wipe out skillet and use to heat 2 Tbsp. oil. Cook greens and herbs and chile, stirring often, until greens release most of their moisture and darken slightly, 5–7 minutes. Stir in cumin and cook until fragrant, about 30 seconds; season generously with salt. Remove from heat and let cool; stir in 3 Tbsp. oil.
Step 4
Mix yogurt, lemon zest, lemon juice, garlic, and reserved apricots in a medium bowl; season with salt. Swirl in herb jam and top dip with almonds and drizzle with oil. Serve with crudités.
Step 5
Do Ahead: Dip (without almonds) can be made 1 day ahead. Cover and chill.
