Anti Inflammatory Garlic-Dill Yogurt Almond-Stuffed Dates

Total time15 min

Prep time15 min

Cook time0 min

Anti Inflammatory Garlic-Dill Yogurt Almond-Stuffed Dates

Sweet, savory, and just a little unexpected, these stuffed dates bring together some of the most celebrated anti-inflammatory ingredients in one elegant, no-cook bite. Medjool dates deliver natural sweetness alongside fiber and antioxidants, while whole-milk Greek yogurt adds creamy protein and gut-friendly cultures. Fresh dill and finely grated garlic give the filling a bright, herbaceous punch, and a touch of extra virgin olive oil ties everything together with its well-known beneficial fats. A single dry-roasted almond pressed into each date adds satisfying crunch and a dose of vitamin E and healthy monounsaturated fat. The whole thing comes together in minutes with no heat required — just stir, fill, and arrange on a platter. With 18 dates and a recipe that serves 6, you get a generous three-bite portion per person, making this an ideal appetizer or snack spread for a crowd. Finish with a drizzle of olive oil and a pinch of red pepper flakes for a little heat that makes the flavors absolutely pop.

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Ingredients

6 servings

18 medjool dates
18 dry-roasted almonds

For the filling

½ cup plain whole-milk greek yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Chobani Nonfat Plain Greek Yogurt Fage Total 0% Milkfat Plain Greek Yogurt FAGE Total 5% Milkfat Plain Greek Yogurt - 32 Oz FAGE Total 2% Milkfat Plain Greek Yogurt - 32 Oz
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1 small clove garlic, finely grated
2 tbsp fresh dill, finely chopped
1 tsp extra virgin olive oil
¼ tsp fine sea salt
⅛ tsp black pepper

For serving

1 tsp extra virgin olive oil, for drizzling (optional)
1 pinch red pepper flakes (optional)

Instructions

1
Using a small knife, slit each date lengthwise along one side and open it like a book, removing the pit if not already pitted. Arrange the opened dates on a serving platter.
2
In a small mixing bowl, stir together the Greek yogurt, grated garlic, fresh dill, olive oil, salt, and black pepper until smooth and evenly combined.

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