Strawberries with Lime Curd Yogurt Dip

I don't really have any business calling this a "recipe." It's more of an idea. A suggestion.

And a very good one, at that.

This dip is just two ingredients--thick, full-fat Greek yogurt and lime curd. You whisk the two together to taste, adding more or less curd as you'd like.

I recommend going with "more" over "less." You want this to taste decadent, not breakfast-y.

This creamy, tangy dip is just the thing to serve with a pile of ripe, fresh berries during those hot summer days when you don't want to turn on the oven, but would like something other than ice cream.

There is also a bit of carefree luxury about it. Like "oh I just whisked this up to serve." Like you're the sort of person who just regularly whisks up fancy-tasting treats like this.

You can make homemade lime curd, but I never do. I rarely have the patience for homemade curd when the kind in the jar is so lovely and luscious. Just be sure to get a good bottled lime curd--free of things like high fructose corn syrup and artificial flavors.

My favorite? Dickinson's. I get it at my supermarket, but it's also sold on Amazon. (They also make a very good lemon curd.) Also look for curd at fancy vacation village gourmet shops. They'll be a bit overpriced, but so are all souvenirs, so you might as well get something you can really enjoy.

Leftover curd is perfect for breakfast, again with the yogurt, but this time in more reasonable morning proportions. My current favorite weekday breakfast is yogurt topped with lime curd, blackberries, shaved unsweetened coconut and fresh mint. Curd is also good sandwiched between graham crackers and dipped into sour cream--it's like instant key lime pie!

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Strawberries with Lime Curd Yogurt Dip

1 quart ripe strawberries
1 cup full-fat Greek yogurt
2-3 tablespoons lime curd

Wash strawberries and place in on a serving plate. In a small bowl, whisk together the yogurt and lime curd, adding more or less lime curd, to taste. Place in a ramekin and serve alongside berries as a dip.

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