Six Fruit Kabobs With Strawberry-Yogurt Dip

"This interesting finger food is from a recipe found in the 1995 Vegetarian Times Complete Cookbook."
 
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Ready In:
10mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • FOR THE DIP: Put all the dip ingredients into a food processor or blender & process until smooth.
  • Transfer to a bowl, cover & refrigerate until ready to serve.
  • FOR THE KABOBS: Thread chunks of fruit onto sturdy toothpicks or bamboo skewers.
  • Serve kabobs with the dip & ENJOY!

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Reviews

  1. While everyone else was having leftover birthday cake and ice cream, I enjoyed this healthy, diet friendly treat! Since it was only me, I used 1/2 cup Greek yogurt & mayo, 1/2 Tbs. raw honey, & a 1/2 cup strawberries for the dip. I actually ended up threading a little extra fruit on my bamboo sticks...I used a combo of apple, orange, peach, nectarine, red grapes, banana, strawberries, and pineapple (no kiwi because I didn't have any). We will be enjoying a fruit salad made with all the leftover fruits with our lunch tomorrow and I will drizzle it lightly with the remaining dip. Thanks for sharing this recipe... I now have a fun and attractive way to serve fruit to family and friends. Made and reviewed for the 56th AUS/NZ Recipe Swap.
     
  2. I wasn't sure about the mayo in this, but it gave the dip a nice little tangy flavor. I halved the recipe because 2 cups of dip seemed an awful lot for just us. I used Greek yogurt because that's what I had on hand, and it worked great. It wasn't too thick at all and I would do that again next time. The kiwis were good with this but my favorite was the banana. Super yum!
     
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