Blueberry Mini-Satays with Yogurt Dip and Spicy Pine Nut Topping

By Hklbrries

Ingredients

• 1 cup yogurt, full-fat
• 1 tsp ground cumin
• 1 tbsp sugar
• 2 tsp minced chives
• 1/2 cup toasted pine nuts, chopped
• 1/2 tsp ground roasted chiles (or 1/8 tsp crushed red pepper)
• 1 tsp ground sesame seeds
• 1/4 tsp kosher salt
• 6 ounces (about 150) fresh blueberries
• 30 small decorative skewers

Details

Servings 30

Preparation

Step 1

In a shallow bowl, combine yogurt, cumin, sugar and chives. Whisk together until the sugar dissolves.

In another shallow bowl, combine pine nuts, ground chiles, sesame seeds and salt. Whisk until well blended.

Thread 5 blueberries onto each skewer.

Dip one side of each blueberry satay in the yogurt mixture. Then push that same side into the pine nut mixture to adhere.