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     Title: Borani-Yeh Karafs (Celery Yogurt Dip)
Categories: Nuts, Dairy, Vegetables, Dips, Snacks
     Yield: 4 servings

   1/4 c  Roasted, skinned hazelnuts
    16 oz Greek yogurt
     4 lg Celery ribs; in 1/2" dice
     1    Green onion; chopped
     2 tb Dried cranberries; coarse
          - chopped, more for garnish
     1 tb Fresh lemon juice
     1 tb Dried mint; more for
          - garnish
     2 ts Dried dill
          +=OR=+
     1 tb Fresh chopped dill; more for
          - garnish
 1 1/2 ts Kosher salt
          Extra-virgin olive oil; for
          - drizzling
          Chips, flatbreads or
          - crudites; for dipping

 Coarsely chop the hazelnuts, set a few pieces aside for
 garnish and place the rest in a medium bowl.

 Add the yogurt, celery, green onion, dried cranberries,
 lemon juice, mint, dill and salt to the bowl and mix
 well. Taste and adjust all seasonings to your liking.
 The dip can be refrigerated in an airtight container for
 up to 3 days.

 To serve, garnish with reserved hazelnuts, cranberries
 and a little sprinkling of dried mint and dill. Drizzle
 with olive oil and serve with chips, flatbreads or
 crudités.

 By: Naz Deravian

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

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