Greek Yogurt Dip Two Ways

February 8, 2011 · 2 comments

First, I have to ask….soooooo who is happy with the outcome of the Super Bowl?  My team was not in the Super Bowl, so I just enjoyed a great game….AND cooked fun food.  I did however sport my team jersey!  LET’S GO 49ers!!!!

I am a huge Jerry Rice fan, best wide receiver who ever played the game!

Okay, okay, let’s talk food!!! I am sooooo excited to share two recipes with you.  AND guess what?  I will share two more ways to enjoy Chobani Greek Yogurt.  So this will be 14 and 15 of my 52 ways to enjoy Greek yogurt.  NOW these are technically not MY recipes, they are my beautiful husband’s recipes.  His title in the house is “Dip Chef.”  He really has a way with creating fun new dip recipes.  We are a snack family, so dips are perfect.

The first dip is a fun southwest dip.  We actually use it on anything, and we can make it spicy, or mild.  I try to make it on my own, and seriously can never get it right.

Recipe:  (The ingredients are not measured, just added to our liking)

16 oz Chobani Greek Yogurt

2 Tbsp mayonnaise or vegannaise

(spices to taste)

Garlic powder

Onion Powder

Cumin

Parmesan cheese (optional)

Tabasco or comparable hot sauce

This is great with tortilla chips or raw vegetables.

The second dip is my new favorite dip, really fun, and great with vegetables!   I am still trying to think of a name for this recipe, if you think of one let me know.  Right now it will be called, Tahini Greek Yogurt Dip!   I actually put it on the chicken wings that hubs made, and it was DELISH!!

Those chicken wings have a fun BBQ rub he found, and really enjoys.  He said the rub is not as good as the Jerk rub he had at one of our favorite restaurants in Tucson, called Old Chicago.  BUT this recipe definitely takes a close second!

Recipe: (Again, there is no exact amounts, add to your liking)

16 oz Chobani Greek Yogurt

2 Tbsp mayonnaise or vegannaise

3 Tbsp Tahini

Soy sauce (the Tahini/yogurt mixture will thicken very suddenly as you stir together. Use the soy sauce to loosen it up a bit and add a nice flavor)

Garlic powder

Brown mustard (ground mustard works great, the kind with the seeds still in, it adds a great texture to the dip)

Parmesan cheese (optional)

Splash of lemon juice

This results in kind of a hummus-like dip, thick and delicious.

I was having sooooo much fun with finger foods, that while hubby made the dips, I made a homemade pizza dough.  I love using the recipe I got from Jamie Oliver’s show, Jamie at Home.  This recipe actually yields a lot of dough, so I actually cut the recipe in half.  I still have half of the dough left, so I put the remaining dough in the freezer.  You can keep dough in the freezer for about 2 months.

I decided to be simple girl, and I just put pepperoni and black olives on the cute mini pizzas.  My favorite pizza to enjoy though is, pesto, fresh tomato, fresh mozzarella or goat cheese, YUM!!!

What is your favorite pizza to enjoy?

Huge THANK YOU to my wonderful “Dip Chef” for providing the recipes!

Until next time, Come on in, Have a seat,

Hugs, Terra

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  • http://www.eastewart.com/blog EA-The Spicy RD

    Yeah Packers! Not my team (the Chargers are ), but I was happy for the “Cheesehead” fans. Your dips look very yummy-love having something new to try w/ fresh veggies. Come over and check out my blog if you get a chance-My cheese/tomato/onion/olive spread would make a nice topping for your pizzas :-)

  • http://www.yummychunklet.wordpress.com YummyChunklet

    The dips look so tasty, especially since they incorporate Chobani!

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