- 2 cups mint leaves
- 3 pitted Medjool dates, finely chopped
- 1 serrano chile, seeded and chopped
- 3 tablespoons fresh-squeezed lemon juice
- 2 tablespoons water
In a blender, combine the mint leaves, dates, serrano chile, lemon juice and water and puree until smooth. Transfer the dipping sauce to a bowl and season with salt. Serve at room temperature.