Behind the Recipes

Cranberry-Orange Hazelnut Dip by Divya Gugnani

Makes 4-6 servings

INGREDIENTS:

1 8-oz. carton lemon or vanilla low-fat yogurt
1/2 cup cranberry-orange relish
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 cup roasted and chopped Oregon hazelnuts

PREPARATION:

1.Combine all ingredients together in a bowl and chill.
2.Serve with fresh apple slices (dipped into lemon juice) or pineapple chunks.

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