The day after Easter I found myself standing in front of the refrigerator with the door open NO LESS THAN 3 TIMES eating from the leftover ham. Also, I may have had a plate of leftovers for breakfast that day. We had dinner guests and I intentionally crunched food quantities so that we would not have a ton of leftovers as usual. It really worked out well, thus limiting my refrigerator diving to one day!
Now that the ham, sweet potatoes, and corn pudding are gone, I’m back to opting for healthier, lighter snacks.
Dukkah (also allied Duqqa or Dakka, which means “to pound”) is an Egyptian spice blend containing finely chopped nuts and herbs. Some Dukkah recipes also call for dried fruit, such as orange peel. There are some homemade recipes out there but, honestly, why do all that toasting and chopping when Trader Joe’s makes a great Dukkah (I swear they aren’t paying me to say that!).
I’ve served this dip with fresh veggies, as well as chips.
Other uses for Dukkah include sprinkling it on roasted vegetables, salads, or grilled fish. Add to a vinaigrette salad dressing. The most common way to serve it is with crusty bread and olive oil for dipping. See what I mean? So versatile!
- 1/2 cup non-fat plain Greek yogurt
- 2 Tbsp fresh squeezed lemon juice
- 1 tsp sea salt
- 1/4 tsp pepper
- 3 Tbsp chopped fresh dill
- Good extra-virgin olive oil
In a small bowl, mix together the yogurt, lemon juice, salt, pepper, and fresh dill. Add more salt to desired taste.
Drizzle olive oil on top and sprinkle liberally with Dukkah.