Sweet and creamy and cultured, this dip is versatile and simply scrumptious when paired with ripe summer fruit.
- 1 cup thick Greek-Style Yogurt
- 1 Tbsp. sugar
- 2 Tbsp. honey
- 1/4 tsp. vanilla
- 1/2 tsp. cinnamon
- In a small bowl, mix together all ingredients, using a small whisk to beat the dip smooth.
- Cover and chill for 2-3 hours.
- Serve in a bowl on the side of a plate of cut fruit, use as an ingredient in fruit salad, or use thinner yogurt and drizzle it over a plate of fruit for an attractive brunch addition.
Keeps covered in the fridge for up to 1 week.