See more
Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Honeyed Yogurt Dip with Figs and Anise Wheat Crisps

So long savory dips! This sweet fruit dip is a must-try with chips or halved figs.

Sunset SEPTEMBER 2009

  • Yield: Serves 8
  • Total: 25 Minutes


  • 4 whole-wheat tortillas (8 in.), each cut into 8 triangles
  • 2 tablespoons butter, melted
  • 1/2 teaspoon anise seeds, crushed
  • 1/4 teaspoon cinnamon
  • 2 tablespoons sugar
  • 2 cups Greek yogurt
  • 8 teaspoons honey
  • 1/4 cup toasted pistachios, chopped fine
  • 16 small figs, each cut into halves


1. Preheat oven to 350°. Lay tortilla triangles on a baking sheet. Using a pastry brush, lightly brush triangles with butter. In a small bowl, combine anise, cinnamon, and sugar, then sprinkle over tortillas. Bake until golden and crisp, 12 to 15 minutes.

2. Spoon about 1/4 cup yogurt into a small bowl. Make a well in the center of the yogurt and spoon in 1 tsp. honey, then sprinkle with some pistachios. Repeat to make 7 more servings. Serve each with 4 tortilla crisps and 2 sliced figs.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 40%
  • Protein: 7.4g
  • Fat: 12g
  • Saturated fat: 6.9g
  • Carbohydrate: 35g
  • Fiber: 3.1g
  • Sodium: 244mg
  • Cholesterol: 18mg

Go to Full Version of

Honeyed Yogurt Dip with Figs and Anise Wheat Crisps Recipe