Basically it’s a creamy margarita for dipping fruit
Hey there, November! How’d you get here so fast? And why did you bring all of the cold winds and dark clouds with you?
There are two ways that I deal with this early onset of winter.
- Let soup simmer on the stove; bake some homemade bread; open a bottle of Cabernet Sauvignon; run the fireplace.
- Cut up some fruit; create a dipping sauce; make a batch of margaritas; run the fireplace (It is still cold!)
So, I either acknowledge the cold and make foods that help make everything feel warmer, or I go into denial and make foods that allow me to daydream about the warmth of summer. Either can work.
Breaking down the dip
This fruit dip is, like most dip recipes, amazingly simple. And yet it delivers an incredible amount of flavor. You can taste all of the key components- tequila, lime, hint of sweetness. Yeah, you may want to eat it directly out of the serving dish. And I’m not going to judge.
While it may be obvious, let me state that this is not a fruit dip for the family. There’s almost a shot of tequila in the dip, and there’s no cooking involved. So, while not a potent kick, this is an alcoholic dip.
Now that we’ve got that out of the way, it’s time to think about all the ways you could use it. You can serve it in shot glasses with a fruit tray. Or you can drizzle it over a margarita glass of fruit. You can present the dip in a bowl alongside skewers of fruit. Have fun choosing your fruit and presentation!
- 1/2 cup plain Greek yogurt
- 2-1/2 tablespoons silver tequila
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon lime zest
- 2 teaspoons sugar
- Combine yogurt, tequila, lime juice, lime zest, and sugar in a small bowl.
- Stir well to combine.
- Cover and refrigerate for at least an hour.
- Serve with fresh fruit, such as pineapple, mango, canteloupe, and orange wedges.
