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Recipes

Baklava Dip with Rosewater-Vanilla Yogurt & Honeyed Nuts

By Stacy's®
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Break up the dessert routine with this sweet, cooling dip to pair with Stacy’s® Cinnamon Sugar Pita Chips

Ingredients

For the yogurt:

16

oz. thick Greek yogurt

2

teaspoons vanilla extract

2

teaspoons rosewater, (note: If you can’t find rosewater, use some orange zest or simply omit)

For the honeyed nuts:

1

/4 cup granulated white sugar

1

/4 cup honey, plus extra for garnish

1

lemon, zested then juiced (zest reserved for garnish)

1

stick cinnamon

2

pods cardamom

1

/2 cup pistachios, roughly chopped (one pinch reserved for garnish)

1

/2 cup walnuts, roughly chopped (one pinch reserved for garnish)

To finish:

1

bag Stacy’s ® Cinnamon Sugar Pita Chips

A pinch of ground cinnamon for garnish

Need to make a substitution?

Preparation

  1. Step 1

    Stir together yogurt, vanilla, and rosewater.

    Step 2

    Heat a medium pan over medium heat. Add the chopped nuts and toast, tossing frequently, 2-3 minutes until fragrant and lightly browned. Transfer immediately to a sheet pan and spread out to cool.

    Step 3

    In a small saucepan, combine sugar, honey, lemon juice, cinnamon stick, cardamom pods, and 3 Tbsp. water. Bring to a boil, stirring until sugar is dissolved, then reduce heat to low-medium (just enough to keep bubbling) for an additional 4 minutes without stirring.

    Step 4

    Remove from heat and let the syrup cool slightly. Once cool, remove the cinnamon stick and cardamom pods and discard. Fold in the toasted nuts and stir to combine. Let cool completely.

    Step 5

    Fold the honeyed nut mixture into the yogurt. Garnish with reserved chopped nuts, the lemon zest, a few pinches of ground cinnamon and a drizzle of honey. Enjoy with Stacy’s ® Cinnamon Sugar Pita Chips.