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!
My daughter was having a friend over the day I made these and I wasn’t quite sure how they would receive them. All I knew is that this was a mom type recipe and I honestly didn’t care if they chose not to eat any! I was also getting together with some friends the next evening and thought I could share them over there. Once the children saw the bright colors on the skewers, they were asking if they could try them. I think anything on a stick and they want it or with a DIP and they want it even more! They devoured them and came back for more!
Using metal skewers worked better as the wooden ones I tried first broke the watermelon and cheese apart.
Here’s another item I spotted at Whole Foods the other day as it gave me the ambition I needed to make my own copycat version. Too many ingredients I think are unnecessary but that’s what you find when products need to have a long shelf life.
I also used a cream cheese that I am in love with. It adds Greek yogurt and has more protein than typical cream cheese from Green Mountain Farms! I found this at my local Aldi’s.
Ultra creamy and perfect with any fruit you like.
Drop a dollop on a plate or spoon and spread right over the kabob. I enjoyed the dip with everything, even the cheese and mint not just the watermelon!
I think it’s fair to say the children and hubby were big fans! 2 left over for my lunch the next day! I had to make a bunch more the next night to get together with my friends, but I didn’t mind.
- I’ve made this twice, once with Queso fresco and once with feta. The feta crumbled easier when skewering them. I preferred the milder taste of the Queso fresco. I found mine at Aldi’s believe it or not!
- You don’t have to make the dip sweet you can eliminate the stevia if you like or use a liquid stevia, possibly lemon flavored would work well here. You could also use honey or another sweetener of choice.
- If you can’t find the cream cheese with Greek yogurt in it just use regular cream cheese.
- If you don’t have pure stevia powder you can sub other stevia’s, here’s my conversion chart. You can also eliminate the stevia and add in your favorite sweetener of choice.
- Serves: 6
- Serving size: 2 kabobs with 1/3 cup dip
- Calories: 235
- Fat: 15.4g
- Saturated fat: 9.9g
- Carbohydrates: 9.8g
- Sugar: 9.1g
- Sodium: 626mg
- Fiber: .2g
- Protein: 15.8g
- Cholesterol: 53mg
- 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
- To make kabobs, start with one piece of watermelon, 1 small piece of mint, one cube of queso fresco, repeat then finish with one last piece of watermelon. Makes 12.
- To make dip, start with adding the cream cheese into a stand mixer and blend until smooth.
- Add the rest of the ingredients and continue to blend until completely smooth.
- Keep refrigerated until ready to serve.