A quick one today! This is an amazing yogurt dip or sauce. I know that sounds like an oxymoron to some, but it really is. The original recipe is from a Skinny Taste recipe: “Shawarma-Spiced Grilled Chicken With Garlic Yogurt”. The chicken is really delicious, but the yogurt MAKES it.
After we had this, I immediately planned to make it again for a dip. I changed up a few things, like adding olive oil and black pepper. But the original recipe was too good as to mess with beyond that. This is also really quick and easy to make. It does taste better the next day, so if you have the foresight, make it the night before. It’s still really good made and eaten that day though!
| LEMON GARLIC GREEK YOGURT | ||
| 1 (5.3-ounce) container Greek yogurt | ||
| 2 teaspoons lemon juice | ||
| 1 small garlic clove, minced fine or pressed | ||
| 1/4 tsp kosher salt | ||
| 1/2 tablespoon olive oil | ||
| Fresh ground black pepper | ||
Empty the yogurt container into a bowl, stir to smooth out consistency.
Choose a small garlic clove. This can get very garlicky very fast.
Mix it all together! Add more salt or pepper to taste and refrigerate overnight.
I love eating this as a dip with cucumbers, but it can definitely be a sauce too!
2 comments :
This looks really good. I wonder if it would be OK if I used a leaon lime squisher tool. That would put some peel oil in it.
Yes you could! I don't think a little peel oil would be a bad thing. If it was a little bitter you could add more salt or oil or even a pinch of sugar perhaps?
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