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BBQ Yogurt Dip
This was a really easy dip to make. I used a lighter cream cheese to cut calories. My coworkers all thought it tasted great! The BBQ sauce really adds great flavor. Thanks for the recipe!by JCV on 02/07/2013
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Nutrition Analysis
| Calories | 124 |
| Total Fat | 10.5g |
| Saturated Fat | 6g |
| Cholesterol | 31mg |
| Sodium | 405mg |
| Carbohydrates | 4g |
| Dietary Fiber | 0.5g |
| Protein | 4.5g |
| Calcium | 86mg |
Makes about 2 cups for 8 appetizer servings
Ingredients:
1 cup Cabot 2% Plain Greek-Style Yogurt
1 (8-ounce) package Cabot Vermont Premium Cream Cheese, softened
1-2 green onions, finely chopped
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspooon ground cumin
1 teaspoon chili powder
1 teaspoon mild paprika
1/2 teaspoon ground red pepper (cayenne)
1 tablespoon favorite BBQ sauce
Directions:
1. Mix together yogurt, cream cheese, green onions, lemon juice, salt, pepper and other spices (except BBQ sauce) until well blended
2. Pack into small bowl or mold, cover and refrigerate for at least 4 hours or until firm.
3. Serve in bowl or unmold onto plate. Spoon stripe of BBQ sauce across top for garnish.
Try with our Football Cheddar Crackers.
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