Adding a few simple, savory ingredients can turn Greek Yogurt into delicious, delightful dips and spreads, loaded with flavor…and protein.
Not long ago, we noticed that one of the most popular recipes on the Cabot Website was this one for this Greek Yogurt Dip & Cucumber Sauce, our take on the Greek classic, Tzatziki. It has the taste of the sunny Mediterranean, with garlic, lemon, cucumbers, dill, and of course, olive oil.
This recipe always been a favorite at my house because it is so simple to prepare, its wholesome ingredients make it a healthy choice for just about any occasion, and it is one of the most versatile dishes in my culinary bag of tricks. Whether you use it as a dip for veggies, a spread on pitas or sandwiches, or as a light sauce on fish or chicken, Tzatziki takes just about any dish to that next level of yum.Dig into easy, #homemade #GreekYogurt dips for a #healthier, more flavorful snack. #recipe #roundup via… Click To Tweet
This got us thinking that maybe there were other savory mix-ins that we could add to Cabot Greek Yogurt to create recipes just this simple and just this delicious. So we challenged a few daring members of the Cabot Team to come up with their own take on Greek yogurt mix-ins. We think they’ve created some exciting and scrumptious ideas you’ll definitely want to try.
The best part of this exercise is all these recipes are loaded with healthy, fresh ingredients – a real plus when feeding hungry friends and family.
“Here’s a great savory hors d’oeuvre with the taste of Italy and summer mixed into a creamy, delicious dip. It’s quick and easy to prepare, but the presentation is casually elegant. I mixed a 7-ounce container of prepared basil pesto with a quarter cup of Cabot Greek Style yogurt and 2 ounces of grated Cabot Alpine Cheddar from the Farmers’ Legacy Collection. I paired it with a package of my favorite tortellini and let my guests dip to their hearts’ content.”
Wendy – The charter member of Cabot’s Social Media team is known far and wide for her mad research (and baking) skills. She’s not afraid to try new things, proven here with her inventive…and fun Mix-In recipe!
“I like my savory Greek yogurt dip like I like my Martinis – dirty! For a unique and delicious appetizer, just mix chopped green olives and 1-2 tablespoons of olive juice into Greek yogurt for a creamy “dirty” dip that is perfect with celery or carrots (and very cute served in a martini glass).”
Jenni – We are so proud of the 1,200 farm families who own Cabot, and Jenni Tilton-Flood of Flood Brothers Farm represents them well – the best of the best. You can follow this milkmaid on Instagram at @jennideere.
“When my BFF wants something with cucumbers & mint I deliver. Cabot Greek Yogurt with diced cukes, finely chopped mint, a splash of lemon juice and some salt and pepper to taste. That’s it. Some raw veggies and pretzel crisps and everybody is happy. It pairs well with almost anything you pour in a glass and is absolutely fantastic with conversation and laughter between friends.”
Here’s what you need to make this fresh, flavorful dip:
16 oz. Cabot Greek Plain Yogurt, either regular or low fat, half an English cucumber – or any cukes you have on hand, diced, a bunch fresh mint chopped finely (1/2 cup, maybe more, maybe less depending upon your preference). Add a splash of lemon juice and salt and pepper to taste.
Mix it all together until well blended. Cover. Chill for a couple hours or overnight and let those flavors meld. Kept covered in the fridge this dip will be fine and dandy for a few days.
Rachael – On our social media team she’s a jack of all trades, as well as an amazing designer and a daring and inventive cook.
“Here’s my Seriously Spicy Greek Yogurt Dip – it’s great for topping tacos, quesadillas, or even corn on the cob! But it also works as a simple dip for your favorite chips. Mix one cup of Cabot 2% Greek Yogurt with 4 ounces of shredded Seriously Sharp Cheddar Cheese. Then add Sriracha to your liking (I like it hot! – I added about 4 tablespoons). Then season with sea salt and fresh ground pepper, and top with fresh chopped basil.”
Regan – When it comes to delicious nutrition we always ask Regan. Sure, she’s a Registered Dietitian, but she’s also a blogger, a photographer, and has culinary cred like no other. She’s also the voice of @CabotRD on Twitter:
“This Lemon-Dill Yogurt Dip is my go-to all purpose veggie dip. But I also love it as a sauce for fish and even as a spread for grilled veggie paninis. It’s super simple to make: Just stir together 2 cups Greek yogurt, the juice and zest of 1 lemon, 1 teaspoon Kosher salt and 2 teaspoons dried dill weed. It’s ready to serve immediately, but also improves as it stands.”
“For a versatile, and totally yummy dip, I like to make Greekamole. Just mash two ripe avocados (or use one 8 oz package of Wholly Guacamole Classic Style), add two tablespoons of fresh salsa and two or three tablespoons of Cabot Greek Yogurt. It’s fantastic dipped with fresh veggies or chips, but it also makes a delicious spread on a turkey sandwich. Or a burger. Or grilled fish….”
“If you’d rather be sipping than dipping, late summer nights into early fall evenings are perfect for a refreshing, healthful and versatile Mint Lassi. I whip these up for my family on weekend afternoons to keep us tied over until dinner. It can also be served as cooling beverage with dinner.”
Simply add 1 cup of Cabot Greek yogurt to a blender along with 1/2 cup water, 1/4 cup mint, a 1/2 tsp of fresh grated ginger, 1/4 tsp lime zest and an optional pinch of salt. Blend until smooth. Pour and serve over ice cubes. *Optional: For a deeper savory flavor, lightly sprinkle with cumin.
(Tip: My husband and I love this savory drink but my children request that I add a little maple syrup or honey to sweeten as a special treat. And if you have any left over, simply pour into a Popsicle mold for a frozen treat later.)
Don’t be afraid to try your own inventive Mix-Ins to create something new and yummy with Cabot Greek Yogurt. You can also substitute Greek yogurt in lots of different recipes to lower fat and add protein. Check out Cabot’s helpful Greek Yogurt Substitution Guide and lots more recipes on our Website.
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Candace Karu reports on all there is to discover and love about food and farming as well as communicating Cabot’s mission to support community, volunteerism, and sustainability. Whether online, on air, or in person, her job is to amplify the passion and commitment of the 1200 farm families who own Cabot. When Candace is not representing Cabot, she lives, cooks, and works out in Cape Elizabeth, Maine.