Yogurt dip
is a versatile and healthful alternative to a sour cream or mayonnaise
based dip. Smooth and tangy, yogurt dip is great
with your
favorite vegetable dippers or with chips and crackers. Try on
sandwiches instead of mayonnaise. Makes about 2 cups 1/2 cup parsley leaves, coarsely chopped 1 cup basil leaves OR 1 cup arugula or watercress leaves, coarsely chopped 2 garlic cloves, peeled and coarsely chopped Grated zest of 1/2 lemon 6 ounces low-fat cream cheese 1 cup plain whole milk yogurt, plain 3 tablespoons olive oil Salt and black pepper Place all ingredients except salt and pepper in a food processor; pulse until well blended. Add salt and pepper to taste. Cover and refrigerate at least 30 minutes. Serve chilled. Good with fresh fruit or mixed into fruit salad Sweet Yogurt Dip Makes about 1.5 cups 1 cup plain nonfat yogurt 1/4 cup golden raisins 1/4 cup chopped nuts 1-1/2 tablespoons honey Mix all ingredients. Chill before serving Curried Yogurt Dip
Makes about 4 1/2 cups 4 green chile peppers, chopped 1 tablespoon minced fresh ginger 2 garlic cloves, minced 1 medium onion, minced 2 tablespoons ground coriander seeds 2 teaspoons ground turmeric 1 teaspoon each, ground cumin seeds, cinnamon, ground mustard seeds 4 cups plain yogurt Salt to taste Place chiles, ginger, garlic, mined onion, spices and yogurt in a blender or food processor and process until well mixed. Serve at room temperature Yogurt Dip for Fruit Makes about 3/4 cup 3/4 cup plain yogurt 2 tablespoons confectioner's sugar 1 tablespoon lemon juice Put yogurt, confectioner's sugar and lemon juice in a small mixing bowl. Blend ingredients with a mixing spoon until mixture is smooth. Chill until serving time. Good as a green salad dressing or served over fish Yogurt Dip with Dill Makes about 1 cup 8 ozs. plain low-fat yogurt 1/2 teaspoon crushed dill weed 2 teaspoon finely chopped onion 1/4 teaspoon dry mustard 1 teaspoon lemon juice 1/8 teaspoon garlic powder 2 tablespoon serving Mix all ingredients thoroughly and chill until served. Yogurt Dip with Cucumber and Mint 2 2/3 Cup Plain Yogurt 1 Cucumber Peeled And Grated 2 Tablespoons Finely Chopped Fresh Mint 1/2 Teaspoon Roasted Cumin Seeds 1/4 Teaspoon Cayenne Pepper 1 Teaspoon Salt 1/4 Teaspoon Black Pepper . Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat.
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