Spoon this flavorful Greek-Yogurt dip into the slash of a steaming baked potato, over a pan-seared salmon steak or onto a grilled pork chop. Serve it as a dip for tortilla chips or mounded atop a plate of rice and beans.
Looking for more ways to substitute with Greek Yogurt? Then be sure to check out our Greek Yogurt Substitution Guide and learn about all the great benefits you receive simply by eating Greek Yogurt.
2 teaspoons mild paprika
1 teaspoon ground cumin
1 teaspoon mild chili powder
½ teaspoon ground chipotle pepper or cayenne
1 tablespoon olive oil
1 cup Cabot Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt
Salt to taste
COMBINE spices in small bowl. In small skillet, heat oil over medium-low heat. Pour in spices and stir just until fragrant, about 30 seconds. Immediately scrape back into bowl.
STIR in yogurt and season with salt. Use right away or cover and refrigerate for up to 3 days.
Skip the oil when heating the spices. I ruined a whole batch because the spices burned in the oil before I realized what was happening. Many Indian recipes suggest dry roasting whole or ground spices, so that may be a safer way to release the spice flavors without burning them. Don't know if I'll try this recipe again or not.