Blueberry–Lemon Creamy Dip
Ingredients
- ½ cup Mariani Sweetened Wild Blueberries, finely chopped (70 g)
- 1 cup Greek yogurt, whole milk (240 g)
- 2 tbsp mayonnaise or sour cream (30 g)
- 2 tbsp fresh lemon juice (30 ml)
- 1–1½ tsp finely grated lemon zest
- 1 tsp Dijon mustard (5 ml)
- 2 tbsp chives, finely chopped (8 g)
- 1 tbsp dill, chopped, optional
- ¼ tsp fine salt, plus black pepper to taste
- ½–1 tsp honey or maple syrup, to taste, optional
- 1–2 tbsp water or milk, if needed to loosen
Instructions
- Whisk yogurt, mayo/sour cream, lemon juice, zest, and Dijon until smooth.
- Fold in dried blueberries, chives, and dill. Season with salt, pepper, and a touch of honey/maple if you want a softer tang.
- Adjust thickness with a splash of water/milk.
- Chill 20 minutes for flavors to bloom, then serve.
- Little extra: Chill 30 minutes, then grate ½ tsp fresh lemon zest over the top and finish with a pinch of cracked black pepper for a lively, fragrant lift.
