DIPS AND DRESSINGS

Ingredients

• 250g Yoplait Greek Natural yogurt
• 1 small cucumber finely diced and seeded
• Juice of one small lemon
• 1 garlic clove crushed
• 1 Tablespoon chopped fresh dill or 1 tsp. dried dill

Method

1. Mix all ingredients in a bowl, cover and refrigerate before serving.
2. Shave a thin slice of cucumber lengthways and curl on top to garnish.

Serve with freshly sliced vegetables, toasted pita bread or as a dressing for salads or burgers.

There are several variations on this basic tangy dip and you can experiment by adding finely chopped red onion or varying the herbs such as fresh mint, your favourite vinegars and other spices such as cumin and coriander according to your taste.

Ingredients

• 1 ripe Haas avocado
• 200g Yoplait Greek Natural Yogurt
• 1 small red onion finely chopped
• 1 Tablespoon of lemon juice
• ¼ tsp. chilli powder
• 1 garlic clove crushed
• 1 tsp. ground cumin
• Pinch of salt

Method

1. Cut the avocado lengthways; remove the seed and scoop out the avocado from the skin. Place in a bowl and coarsely mash with a fork retaining some chunks.
2. Add Greek yogurt, salt, chopped onion, garlic, chilli powder, ground cumin and lemon juice and mix well
3. Cover and refrigerate before serving with toasted pita bread, tortilla chips or freshly sliced vegetables

Ingredients

• 500g Yoplait Greek Natural Yogurt
• 2 tablespoons tomato paste
• 1 tsp. chilli powder
• 1 small garlic clove crushed
• 1 1/2 tsp. dried coriander
• 1 tablespoon honey
• Salt and ground black pepper to taste

Method

1. Whisk together the yogurt, tomato paste, chilli powder, crushed garlic, dried coriander, honey and salt and pepper in a bowl.
2. Cover and refrigerate before serving with tortilla chips, crackers or freshly sliced vegetables.

This is a very simple one even if you don’t have any fresh herbs at home. This easy recipe is great for dipping fresh cut vegetables such as carrot, peppers and zucchini.

Ingredients

• 250g Yoplait Greek Natural yogurt
• 1 clove garlic crushed
• 1-2 teaspoons of dried ground cumin

Method

1. Mix all ingredients in a bowl.
2. Cover and refrigerate before serving.

Ingredients

• 220g canned salmon
• 200g of Yoplait Greek Lite yogurt
• Horseradish sauce to taste
• Fresh ground pepper

Method

1. Drain and mix the salmon with the yogurt.
2. Add horseradish and ground pepper gradually ½ tsp at a time and taste as you go so avoid the horseradish overpowering the dip.
3. Cover and refrigerate before serving with freshly cut vegetables.

Ingredients

• 260g Yoplait Greek Natural yogurt
• ¾ cup grated cucumber
• 1 Tablespoon finely chopped mint leaves,
• 1 crushed garlic clove
• Sea salt

Method

1. Place all ingredients in a bowl and stir to combine.
2. Cover and refrigerate before serving with BBQ chicken, lamb or roast vegetables
3. Makes 3-4 portions

This full flavoured sauce is goes well with various BBQ seafoods.

Ingredients

• 6 (90g) slices of prosciutto
• 260g Yoplait Greek Natural yogurt
• 1 cup of fresh coriander leaves
• 1 tsp. finely grated lime rind
• ¼ tsp. salt

Method

1. Place coriander and lime rind in a food processor.
2. Process until finely chopped.
3. Add the yogurt and salt then process until just combined.
4. Place in a bowl, cover and refrigerate.

Recipe supplied by National Foods Australia

Ingredients

• 380g Yoplait Greek Lite yogurt
• 1 tsp. English mustard
• 1 tsp Dijon mustard
• 2 Tablespoons of extra virgin olive oil
• Ground black pepper and salt to taste

Method

1. Place all ingredients in a bowl and mix well.
2. Cover and refrigerate before serving.
3. Option swap one of the mustards for 2 cloves of crushed garlic and add a dried herb such as thyme or oregano

Ingredients

• 65g Yoplait Greek Lite yogurt
• 1 crushed garlic clove
• 2 tsp. Dijon Mustard
• Pinch salt

Method

1. Mix all ingredients together in a bowl
2. Cover and refrigerate before serving