Spicy Garlic Yogurt dip/dressing
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Oikos Organic Greek Yogurt, Plain, 16 oz Dill Pickles, 0.25 cup, chopped or diced Cucumber (peeled), 1 cup, pared, chopped Almonds slices (unsalted), 0.5 cup, chopped Garlic, 3 cloves Salt, 2 dash Bay Dill weed, fresh, .25 cup sprigs
The prep time really depends on the ingredients you use. For instance, if you buy chopped almonds, that cuts out that chopping step. But basically, the almonds, cucumber, and pickles should all be chopped into desired size, but smaller is better.
*Hint 1: you can use only pickles or only cucumbers if desired, so basically you just want 1.25 cups total for the combination of the two.
*Hint 2: when using dill pickles, make sure they are WELL drained after being chopped if you want your dip to be thicker. You can buy the sandwich sliced pickles and press them in paper towels to remove liquid. If you want it thin like a salad dressing, then leave the pickle juices in.
Grind the fresh garlic and salt until it's like a paste. Stir this together with the chopped items and the yogurt and fresh baby dill. You can eat it immediately, but when you refrigerate it for at least an hour, it gets a little thicker and tastes better.
*Hint 3: Great on most veggies, but especially bell peppers, celery, carrots. Is great with 100% whole wheat pita bread toasted or soft, LaFactory low carb low fat wraps as a spread, and with the Tostitos Light Restaurant Style tortilla chips (which have 1 gram of fat for 6 chips, versus other tortilla chips that have 1 gram of fat PER chip).
MAKES 8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user TRUEBLU4YOU.
*Hint 1: you can use only pickles or only cucumbers if desired, so basically you just want 1.25 cups total for the combination of the two.
*Hint 2: when using dill pickles, make sure they are WELL drained after being chopped if you want your dip to be thicker. You can buy the sandwich sliced pickles and press them in paper towels to remove liquid. If you want it thin like a salad dressing, then leave the pickle juices in.
Grind the fresh garlic and salt until it's like a paste. Stir this together with the chopped items and the yogurt and fresh baby dill. You can eat it immediately, but when you refrigerate it for at least an hour, it gets a little thicker and tastes better.
*Hint 3: Great on most veggies, but especially bell peppers, celery, carrots. Is great with 100% whole wheat pita bread toasted or soft, LaFactory low carb low fat wraps as a spread, and with the Tostitos Light Restaurant Style tortilla chips (which have 1 gram of fat for 6 chips, versus other tortilla chips that have 1 gram of fat PER chip).
MAKES 8 SERVINGS
Number of Servings: 8
Recipe submitted by SparkPeople user TRUEBLU4YOU.
Nutritional Info Amount Per Serving
- Calories: 72.3
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 120.2 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 0.9 g
- Protein: 6.8 g
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