Ingredients:

  • 1 lb (450g) strawberries, hulled and halved
  • 1 cup (150g) fresh blueberries
  • 1 cup (125g) fresh raspberries
  • 1 cup (150g) blackberries
  • 1/4 cup (10g) fresh mint leaves
  • 1 cup (245g) plain Greek yogurt
  • 2 tbsp (42g) honey
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) sea salt
  • 1/2 cup (60g) sliced almonds, toasted
  • 2 oz (56g) crumbled feta cheese

Instructions:

  1. Wash all berries under cold water and gently pat them dry with paper towels. Hull the strawberries and slice them in half vertically.
  2. In a small mixing bowl, combine the Greek yogurt, honey, vanilla extract, and salt. Whisk vigorously until the mixture is velvety and smooth.
  3. Place the bowl of dip in the center of a large serving platter or wooden grazing board.
  4. Arrange the berries in sweeping, overlapping clusters around the dip bowl, alternating colors for a rainbow effect.
  5. Scatter the toasted almonds and crumbled feta in the remaining gaps and garnish with fresh mint leaves.