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.
Greek yogurt is very popular and is easy to use in the following yogurt dip recipes. It has a thick texture and does not require draining. Just stir well
Drained Yogurt and Yogurt Cheese
Creamy, tart yogurt cheese can be used in these dip recipes or in place of sour cream in any recipe. Use whatever regular, non-fat to full fat (non-Greek) yogurt you prefer. Avoid brands with gums and gelatins as it will deter the whey (liquid) from separating from the yogurt and use only plain yogurt with little or no sugar.
Draining yogurt involves the same process as making yogurt cheese, but does not take as long.
You can purchase yogurt strainers or you can place a double piece of cheesecloth into a strainer. Add the yogurt. Put the strainer over a bowl to drip not allowing the strainer to touch the draining liquid. In a pinch, you can also use a coffee filter in place of the cheesecloth.
Let it drip until the yogurt is as firm as you would like. For example, lightly drained yogurt would take 25-30 minutes. Scrape out of the cheesecloth and store covered in the refrigerator.
Yogurt Dip with Fresh Herbs
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 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.
Sweet Yogurt Dip
Makes about 1.5 cups
Good with fresh fruit or mixed into fruit salad
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.
Yogurt Dip with Dill
Makes about 1 cup
Good as a green salad dressing or served over fish
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
Makes about 2 cups
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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