Low Iodine Garlic-Dill Yogurt Almond-Stuffed Dates
Total time15 min
Prep time15 min
Cook time0 min
4.9(8)
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Learn more →Ingredients
6 servings
- 18 medjool dates
- 18 dry-roasted almonds
For the filling
- ½ cup plain whole-milk greek yogurt
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - 1 small clove garlic, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 tsp extra virgin olive oil
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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