Recipe: 5 Dips Made with Yogurt

Yogurt is one of my all time favorite ingredients, so I have gobs of recipes that use it. These are all for dips and I've included "healthy" dippers that can be used. I've tried some of these, and others I haven't.

DIPPERS:

Asparagus: Snap off tough end, clean bottom of stalks with vegetable peeler.

Belgian endive: Trim base of head; separate leaves

Broccoli florets: Trim from stalk, was and chill in ice water before serving

Cauliflower florets: cut from stalk, wash, chill in ice water with a little lemon juice to prevent browning before serving.

Celery: Cut into sticks and chill in ice water

Carrot: Scrape, cut into sticks, and chill in ice water

Green Beans: Snap top end, pull strings, blanch 1 minute

Green, Red, Yellow, Orange, or Purple Bell Peppers: Wash, halve and seed, cut into strips.

Jicama: Peel portion to be used, slice thin.

Snow Peas: Pull off tough strings, open if desired, fill with dip.

Turnip: Wash, peel where necessary, cut into thin wedges.

Now for the dips, all are diabetic friendly:

CUCUMBER-YOGURT DIP
*tried this one*

1 medium cucumber, peeled, seeded and chopped
1/2 cup plain yogurt
1 garlic clove, crushed through a press
2 Tbsp. chopped fresh dill
Salt and pepper to taste

Combine cucumber, yogurt, garlic, and dill and stir together. Season with salt and pepper. Cover and refrigerate until ready to serve.

CRABMEAT DIP
(shellfish allergy in my house, haven't tried this one)

1/2 cup low fat sour cream
1/2 cup plain yogurt
1 (3 1/2 oz.) can crabmeat
2 tsp. chopped fresh chives
1 tsp. grated lemon zest
1 tsp. tarragon
Salt and pepper to taste

In a medium bowl, combine sour cream, yogurt, crabmeat, chives, lemon zest, and tarragon. Mix well to blend. Season with salt and pepper. Cover and refrigerate until well chilled.

CREAMY HERB DIP
*tried this one*

1/2 cup plain yogurt
1/2 cup low-fat sour cream
1/4 cup heavy (whipping) cream
3 tsp. mustard
1 tsp. curry powder
5 tsp. mixed herbs

Combine all ingredients together and chill until ready to use.

SAGE CHEESE DIP
*tried this one*

1/2 cup low-fat cottage cheese
1/2 cup plain yogurt
2 Tbsp. chopped onion
1 tsp. sage
1 Tbsp. chopped parsley
Salt and pepper to taste

Combine cottage cheese, yogurt, onion, sage and parsley in a food processor or blender. Puree until smooth. Season with salt and pepper. Scoop into small bowl. Cover and refrigerate until serving time.

GREEN GODDESS DIP
(not tried this one yet)

1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 cup chopped fresh spinach
1/4 cup chopped watercress
1/4 cup chopped fresh parsley
3 scallions, sliced
1/4 tsp. tarragon
1 Tbsp. lemon juice
Salt and pepper to taste

Place mayonnaise, yogurt, spinach, watercress, parsley, scallions, tarragon, and lemon juice in a bowl. Stir vigorously until well combined. Season with salt and pepper. Cover and refrigerate 1 hour, or until ready to use.