Justin Fields
Corp. Exec. Chef
Bonefish Grill + BBI International

Wildflower Honey-Turmeric Greek Yogurt Dip

Recipe courtesy of Chef Justin Fields

Sponsor: National Honey Board

Makes 2 (¾-cup) portions, serving 4 to 5 each (as part of snack board, etc.)

Ingredients

• ½ cup wildflower honey
• 1 cup Greek yogurt
• 1 ½ teaspoons ground turmeric
• An assortment of fresh vegetables (and/or fruit, cheeses, crackers, etc.)

Directions

For the dip: Combine all ingredients in a stainless-steel bowl. Place in a container and hold refrigerated.

Serving suggestions

Pour ¾ cup dip into a serving container and serve with vitamin-rich fresh veggies or fruit for optimal immunity support. Also delicious as part of a cheese board with crackers.

Chef’s Notes

Strain the Greek yogurt overnight for a thicker, spread-like final product.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams