nion, cucumbers, tomatoes and tzaziki (greek yogurt dip). The amounts I gave are
Yogurt Dip:
Cut the cucumber in
Combine pork, garlic, herbs, garam masala and 1 tsp salt. Form into 12 croquettes. Cook in a heated, oiled frying pan until browned all over and cooked through.
Meanwhile, make yogurt dip by mixing together yogurt, mint and lime juice.
Arrange croquettes, pitas, yogurt dip, salad mix, mango chutney and lime wedges on a platter and serve.
Spread the hummus in a smooth layer in the bottom of an 8x8 inch baking dish, a shallow pie dish, or similar serving dish. Dollop the Greek yogurt by small spoonfuls over the top, then gently spread to create a new layer.
Scatter the tomato, cucumber, feta, and olives over the top. Sprinkle with fresh parsley. Refrigerate until ready to serve, then dip with pita chips, crackers, and sliced veggies as desired.
mall bowl, stir together the yogurt, lemon juice, mint, cilantro, honey
ggplant flesh, 2/3 cup Greek yogurt, garlic, 4 teaspoons chopped mint
nto pieces.
Stir together yogurt, chevre, parsley, garlic, lemon zest
or the dip, take at least 1/2 cup of yogurt and
MAKE GARLICKY YOGURT DIP:
Take garlic and salt,
Mix Greek yogurt, pecans, and nutmeg together in a bowl.
Pulse chocolate chips in a food processor or blender to grind into a coarse powder; stir into the yogurt mixture.
Chop cranberries in the food processor or blender; stir into the yogurt mixture.
Refrigerate yogurt mixture until flavors combine, at least 1 hour.
1 cup butter = 1/4 cup Greek yogurt plus 1/2 cup butter.
1 cup buttermilk = 2/3 cup Greek yogurt plus 1/4 cup buttermilk.
1 cup oil = 3/4 cup Greek yogurt.
1 cup sour cream = 1 cup Greek yogurt.
1 cup mayonnaise = 1 cup Greek yogurt.
1 cup cream cheese = 1 cup Greek yogurt.
inegar to taste.
Combine yogurt, parsley, mint, garlic, and green
Using a small, dry skillet over low heat, toast RawSpiceBar's Hazelnut Dukkah until fragrant, about 2-3 minutes.
Mix greek yogurt with salt and lemon juice. Sprinkle dukkah on top with a generous drizzle of olive oil. Serve with RawSpiceBar's roasted Egyptian spiced bronzini or pita chips.
Combine Greek yogurt, peanut butter, milk, cinnamon, nutmeg, red chile pepper, and salt in a bowl; beat with an electric mixer until light and fluffy.
Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.
Place Greek yogurt in a medium bowl. Add
esealable plastic bag.
Mix Greek yogurt, lemon juice, paprika, olive oil
Whisk soy milk and Greek yogurt together in a large sealable container. Stir hemp seeds, flax seeds, honey, cinnamon, and vanilla extract into yogurt mixture.
Stir chia seeds into yogurt mixture until seeds are evenly distributed. Cover the container and refrigerate for 15 minutes. Stir mixture until chia seeds are evenly distributed again. Refrigerate until chilled and set, at least 1 hour.
ugar... mix thoroughly.
Add greek yogurt.
Whisk until everything is
mall bowl empty out the Greek yogurt and add to it the