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Greek yogurt is normally made from sheep's milk rather than milk from a cow. When making this dip, straining the yogurt first can ensure a thicker finished product. It is important not to skimp on the quality of ingredients because doing so can affect the taste of this spread. Low fat ingredients can be used to make Greek yogurt dip, so it can be enjoyed by those who are dieting. The food should be chilled before using, but can be served either cold or at room temperature.
This dairy product is normally somewhat runnier than traditional yogurt is, so many cooks like to remove the excess liquid from Greek yogurt first. One way of doing this is to use a special device called a yogurt strainer, which normally consists of a net bag that sits inside of a round metal ring. If a yogurt strainer is not available, a coffee filter placed over top of a measuring cup could be used instead. It may take some time to strain the this food completely, so this process should be started at least two hours before beginning to make Greek yogurt dip.
Fresh herbs such as parsley and chives can add a great deal of flavor to Greek yogurt dip. These might be more expensive than canned spices are, but the improved quality could make the investment worthwhile. You will also have a tastier dip if you use fresh yogurt and sour cream when making this dip. Some recipes call for oil; olive oil is generally recommended over vegetable oil because it mixes well is usually not greasy.
People who are concerned about their fat and calorie intake may want to use low-fat Greek yogurt to make this dip. Low-fat sour cream or mayonnaise may also be used instead of regular sour cream. The sour cream might be omitted altogether when making low-fat Greek yogurt dip, and this could result in a product that is somewhat tangier than other varieties are.
Once all the ingredients are mixed, it can take up to two hours for Greek yogurt dip to chill completely. This allows the seasonings to cure, resulting in a tastier finished product. After the vegetable dip has set, it can be taken out of the refrigerator and eaten immediately or it could be allowed to reach room temperature first. Eating the dip cold could be better when served with vegetables, but room temperature dip might be ideal if it is eaten with crackers or potato chips.
I use plain Greek yogurt as a chicken salad dressing. I like it much better than mayonnaise.
You can use Greek yogurt for almost any recipe that calls for mayonnaise and is not cooked. For a richer flavor, you can add a couple of tablespoons of mayo, but in general, Greek yogurt is almost a 1:1 substitute for mayo. Using Greek yogurt -- even the full-fat kind -- means the dip is already lower in fat and calories than mayonnaise.
You can keep the Greek theme with dill, lemon and cucumber and make a tzatziki dip, do a curry dip, a green onion dip, spinach dip, or anything else that appeals to you.
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