Medjool Date, Chile, and Yogurt Dip

Serves: 8
Wine Pairing: Sauvignon Blanc


2 cup Medjool dates, pitted
2 Jalapeno chiles, seeded and de-ribbed
1 Poblano chile
½ bunch parsley
½ bunch green onion
1 T. fresh thyme
1 cup non-fat Greek yogurt
Kosher salt, to taste
Freshly ground black pepper, to taste


Place dates, chiles, green onion and herbs in a food processor. Blend to puree.

Place puree in a small bowl. Add yogurt and combine. Season with salt and pepper, to taste.

Serve with grilled pita bread or serve with tortilla chips or raw vegetables for a gluten free dish.