Greek Yogurt Dip Trio
Add a little extra protein to your dips with this trio, perfect for tailgating season! Use one large container of Greek Yogurt and transform it to three uniquely delicious dips. Serve with fresh veggies, pita chips, crackers, naan bread or tortilla chips.
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PREP TIME: 15 minutes
TOTAL TIME: 15 minutes
Ingredients
Turmeric Spiced Greek Yogurt Dip
8 ounces Greek yogurt, strained style
1⁄4 cup chopped parsley
1 tablespoon minced garlic
1 teaspoon ground turmeric
1 teaspoon tahini paste
1⁄2 teaspoon cardamom
1⁄2 teaspoon sea salt
1⁄4 teaspoon paprika
1 tablespoon lemon juice
Zest of one lemon
Cheddar Sriracha Greek Yogurt Dip
8 ounces Greek yogurt, strained style
3⁄4 cup grated sharp Cheddar cheese, 1⁄4 cup reserved
1 tablespoon lime juice
1 tablespoon lime zest
1 teaspoon Sriracha sauce
1 teaspoon garlic powder
1⁄2 teaspoon sea salt
1⁄2 teaspoon ground cumin
Black Bean Mango Greek Yogurt Dip
8 ounces Greek yogurt, strained style
1 cup black beans, drained
1⁄2 cup fresh mango, chopped
1 small plum tomato, seeded and diced
1⁄4 cup diced red onion
1⁄4 cup chopped fresh cilantro
1⁄2 jalapeño pepper, finely chopped
1 tablespoon lime juice
3⁄4 tablespoon sea salt
1⁄2 teaspoon garlic powder
1⁄3 teaspoon ground cumin
1⁄4 teaspoon black pepper
Garnish: fresh cilantro,
Notes
Click here for an instructional cooking video.
Chill 1 hour.
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Instructions
Turmeric Spiced Greek Yogurt Dip
Exact Yield: 1 1/4 cups
In a medium size mixing bowl combine Greek yogurt and remaining ingredients and mix until well combined. Cover tightly and refrigerate for at least one hour or up 12. Just before serving, garnish with black sesame seeds if desired.
Cheddar Sriracha Greek Yogurt Dip
Exact Yield: 1 1/2 cups
In a medium size mixing bowl combine Greek yogurt, 1/2 cup grated cheese and remaining ingredients and mix until well combined. Cover tightly and refrigerate for at least one hour or up 12. Just before serving, top with remaining 1/4 cup of grated cheese.
Black Bean Mango Greek Yogurt Dip
Exact Yield: 2 1/2 cups
In a medium size mixing bowl, place well-drained black beans and mash using a potato masher. Add in Greek yogurt and remaining ingredients. Mix until well combined. Cover tightly and refrigerate for at least one hour or up 12. Just before serving, top with chopped cilantro for garnish.