Photo: Annabelle Breakey; Styling: Karen Shinto
YieldsServes 8
AuthorJewels and Jill Elmore
So long savory dips! This sweet fruit dip is a must-try with chips or halved figs.

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 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

Directions

Step 1
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.

Step 2
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.

Step 3
3

Note: Nutritional analysis is per serving.

Honeyed Yogurt Dip with Figs and Anise Wheat Crisps