Jalapeño yogurt dip.

I whipped this dip up for topping my roasted tomato soup that I made for dinner this evening but I can be used for so many other things.  I would definitely make this again for a  party as a dip for chips or veggies.  It would also be fantastic as a sandwich spread or to top a burger or chicken.  Super easy and very flexible recipe.  Protein packed and non-fat… what more could you ask for?!   You adjust the spices to your preference.

Ingredients:

1 cup of Chobani non-fat plain yogurt
1 large jalapeño, finely diced with seeds
1 teaspoon of ground cumin
1/2 teaspoon of garlic powder
Pinch salt
Freshly ground pepper
Zest from half of a lime

Directions:

All all of the ingredients into a bowl, mix well and then cover and refrigerate for at least 2 hours.  Adjust the spices after the dip has time to “rest”.

— Knead to Cook

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>