Watermelon, mint and a creamy sweet dip make a festive and light dessert or appetizer for any summer outing.
Mint was overtaking my garden quickly spreading and trying to dominate everything else near it’s path. I was panicked and wanted it tamed! The hubby moved it to another location to let it spread freely and resolved the issue, temporarily at least. Obviously finding recipes to use it is my goal as I do love the smell and the taste of fresh mint.
I do my weekly shopping at Whole Foods, my local market and Aldi’s and once or twice a month I make a trip to Trader Joes’s. I spotted a beautiful on sale watermelon and as soon as I saw it, I knew the mint would work well for a cute little kabob. Pretty and festive for summer parties. And easy, no cooking required, my favorite type of recipes in the summer months!
- 2 cups cubed watermelon chunks
- 1 cup fresh mint leaves
- 8 ounces queso fresco or feta cut into 1 inch cubes
- 1 cup plain nonfat Greek yogurt
- 8 ounces Greek yogurt cream cheese, softened
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 1/2 teaspoon pure stevia extract