Mid October in Minnesota means that it is time to harvest whatever is left in the garden. This year I currently have lots of green tomatoes, zucchini, sage, and lemon balm. I decided to put them to use. I put a cup each of diced green tomatoes and diced zucchini in the blender along with 1 package of cream cheese, a half cup of plain yogurt and a half of cup of mayo. I also threw in a handful each of fresh sage and lemon balm. Next I seasoned it with salt, pepper, and garlic powder. Once it was completely blended I tried it and thought it would likely make a good salad dressing, but that wasn’t the destiny for this concoction. I put it into the oven at 350 degrees for around 20 min. Once thickened and warm it went great with crackers. The leftovers went in the fridge and was enjoyed cold the next day with pretzels. All in all, a very flavorful and healthy dip worthy of a blog mention!
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