Curried Yogurt Dip & Peanut Butter Cup Bark

Not the most obvious pairing, but they will be enjoyed separately. This morning when I was quickly flipping through Sara Foster’s cookbook looking for a recipe to bring to our work potluck tomorrow, I found this recipe for Curried Yogurt Dip with Fresh Cilantro. It sounded a bit strange but I had over half of the ingredients already, which is good enough reason as any to make a recipe.

This recipe seriously employed the use of my microplane grater, zest of a lime and grated ginger. The laundry list of ingredients as follows:
1/2 c whole milk yogurt (I used Greek yogurt)
4 scallions, chopped
1/2 Granny Smith apple, chopped
2 tbsp mango or apple chutney (I used apricot preserves)
2 tbsp cilantro, chopped
2 tbsp curry powder (I used 1)
1 tbsp grated peeled fresh ginger
1 tbsp honey
Zest and juice of 1 lime
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 c sour cream
S&P to taste

Combine everything except sour cream in a food processor or blender. Pour into bowl and mix in sour cream. Salt and pepper to taste. It may not look like much but it tastes AWESOME. I’m bringing this with sweet potato chips to dip into it.

I threw together my dinner of sliced honey wheat bread with almond butter and sliced bananas topped with remaining Greek yogurt, and a side salad.

Last item on the kitchen agenda was peanut butter cup bark. This didn’t really have a recipe, I just winged it from things I’d read online. I think it’s a winner. Melt a handful ~1/3 cup of white chocolate chips with two tablespoons peanut butter together in a bowl over boiling water. Set aside and repeat with 5 ounces milk chocolate. Chop up 8 mini peanut butter cups.

Pour out milk chocolate onto a pan covered with tin foil. Sprinkle chopped peanut butter cups over chocolate, and drizzle peanut butter white chocolate mixture on top. Put in refrigerator for 2 hours, then break into pieces.

The real thank you of the night goes out to my dishwasher, Evan. Without him, I’d be up to my nose in dishes right now.